Chicken Ratatouille

• 4 small boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 None yellow pepper, coarsely chopped
• 1 None red pepper, coarsely chopped
• 1 medium eggplant, coarsely chopped
• 1 tbsp tomato paste
• 3 small zucchini, coarsely chopped
• 1/2 cup chicken stock
• 8 None fresh basil leaves
• 1 jar (24 oz) tomato pasta sauce
• 1/2 cup coarsely chopped fresh basil

1. Preheat the oven to 425u0b0F.
2. Using meat mallet, gently pound chicken between sheets of plastic wrap to 3/4-inch thickness. Cook chicken on heated oiled grill pan (or on the grill) until browned both sides and cooked through.
3. Meanwhile, heat oil in large saucepan on medium heat. Cook onion, stirring, until onion softens. Add peppers, eggplant and tomato paste; cook, stirring, 2 mins. Add zucchini; cook, stirring, 2 mins. Add pasta sauce and stock; bring to a boil. Reduce heat to low; simmer, covered, 8 mins, stirring occasionally. Uncover; cook 3 mins. Remove from heat; stir in chopped basil.
4. Serve chicken with ratatouille. Sprinkle with whole basil leaves.

chicken breasts, olive oil, onion, yellow pepper, red pepper, eggplant, tomato, zucchini, chicken stock, fresh basil, tomato pasta sauce, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/33448 (may not work)