Ann Costa'S Chicken Ratatouille

• 1/4 c. Mazola corn oil
• 2 whole broiler-fryer chicken breasts, skinned, boned and cut into 1-inch pieces
• 2 small zucchini squash, sliced thin (unpared)
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 large onion, thinly sliced
• 1 medium green pepper, seeded and cut into 1-inch pieces
• 1/2 lb. mushrooms, sliced
• 1 (16 oz.) can tomato wedges
• 2 tsp. garlic salt
• 1 tsp. Accent flavor enhancer
• 1 tsp. dried sweet basil, crushed
• 1 tsp. dried parsley
• 1/2 tsp. black pepper

1. Heat corn oil in large frying pan.
2. Add chicken and saute about 2 minutes on each side.
3. Add zucchini, eggplant, onion, green pepper and mushrooms.
4. Cook, stirring occasionally, about 15 minutes or until tender.
5. Add tomatoes with juice, stirring carefully.
6. Add garlic salt, flavor enhancer, basil, parsley and pepper.
7. Simmer about 5 minutes or until fork can be inserted in chicken with ease.
8. Serve chicken on large platter with mound of rice in center.
9. Yield:
10. 6 servings.

corn oil, chicken breasts, zucchini, eggplant, onion, green pepper, mushrooms, tomato wedges, garlic salt, accent flavor, sweet basil, parsley, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773752 (may not work)