Chicken Ratatouille
Ingredients
- 3 medium zucchini cubed into ½” cubes
- 2 medium yellow squash cubed into ½” cubes
- 1 medium eggplant cubed into ½” cubes
- 1 sweet vidalia onion diced
- 3 cloves garlic Diced
- 2 lbs fresh chicken cutlets or tenders.
- 25 oz Caraluzzi’s Canned Crushed or Diced Tomatoes
- 5 Tbsp Caraluzzi’s Extra Virgin Olive Oil
- 3 Tbsp butter
- 1 ¼ tsp granulated garlic
- 1 ¼ tsp granulated onion
- Salt & ground black pepper to taste
- Shredded Parmesan or Romano to taste
Instructions
- Season chicken with salt and pepper and ¼ tsp of granulated garlic and ¼ tsp of granulated onion.
- In large skillet over medium high heat add 1 Tbsp of Olive Oil and 1 Tbsp of butter. When melted and hot add chicken and quickly sear both sides for about 1-2 minutes per side. Pull chicken out and set aside for later.
- In same skillet over medium heat add 1 Tbsp of Olive Oil and 1 Tbsp of butter. When melted and hot add onions and some salt and pepper. Sauté onions for about 3 minutes.
- Push onions to the sides and then add diced garlic in center and sauté for 1 minute.
- In same skillet add 3 Tbsp of Olive Oil, 1 Tbsp of Butter, and all the cubed vegetables. Add salt and pepper and 1 tsp of granulated garlic and 1 tsp of granulated onion. Mix up and sauté for about 6 minutes stirring to cook evenly.
- In same skillet then add crushed tomatoes (rinse can with 1” of water and pour that in the skillet as well), and seared chicken with any juices and mix up so the liquid covers the chicken and vegetable mixture.
- Turn down heat cover with lid and let simmer for about 15 minutes.
- When done you can serve in individual serving bowls and sprinkle on shredded cheese.
Notes
Serve with a loaf of warm bread. Try Caraluzzi’s Sourdough, French or Italian bread from our Bakery.