Rustic Ratatouille With Chicken Strips

• 16 chicken strips
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 cups eggplants, chopped
• 2 cups zucchini, chopped
• 1 teaspoon dried italian herbs
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 (796 ml) can diced tomatoes, drained
• 3 cups Baby Spinach
• 12 cup part-skim mozzarella cheese, shredded

1. Prepare chicken strips according to package directions.
2. Meanwhile, heat oil in a large deep skillet or Dutch oven over mediumn heat.
3. Add onion and cook, partially covered, stirring often, for 5 minutes.
4. Add eggplant, Italian Seasoning, salt and pepper.
5. Cook, partially covered, until golden, stirring often, about 3 minutes.
6. Add zucchini; cook uncovered 5 minutes longer.
7. Stir in tomatoes and bring mixture to a boil.
8. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 minutes.
9. Stir in spinach and cook until wilted, about 3 minutes.
10. Taste and adjust seasonings if necessary.
11. Serve Ratatouille over chicken strips.
12. Sprinkle each portion with cheese.

chicken, vegetable oil, onion, eggplants, zucchini, italian herbs, salt, pepper, tomatoes, spinach, mozzarella cheese

Taken from www.food.com/recipe/rustic-ratatouille-with-chicken-strips-366523 (may not work)