Chicken Vegetable Medley

• 6 boneless skinless chicken breast halves (4 ounces each)
• 4 tablespoons olive oil, divided
• 8 ounces fresh mushrooms, sliced
• 4 garlic cloves, minced
• 3 tomatoes, peeled, seeded and chopped
• 2 medium eggplant, peeled and diced
• 2 large green peppers, diced
• 2 medium zucchini, diced
• 1 large onion, diced
• 1 can (8 ounces) tomato sauce
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper

1. In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.

chicken, olive oil, mushrooms, garlic, tomatoes, eggplant, green peppers, zucchini, onion, tomato sauce, bay leaf, basil, oregano, marjoram, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/chicken-vegetable-medley/ (may not work)