Serves: 6
Total Calories: 354
Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the pepper sprinkle over chicken. Heat oil in 12-inch nonstick skillet or 4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or until brown on all sides add water. Heat to boiling reduce heat. Cover and simmer 20 minutes. Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to skillet sprinkle with half of the garlic mixture. Add zucchini, bell pepper and onion sprinkle with remaining garlic mixture. Add 1 to 2 tablespoons water if necessary. Cover and simmer 10 to 15 minutes, stirring occasionally, until juices of thickest pieces of chicken run clear and vegetables are crisp-tender. Add tomato wedges sprinkle with remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until tomatoes are hot.
1 Serving: Calories 320 (Calories from Fat 115) Fat 13g (Saturated 4g) Cholesterol 125mg Sodium 490mg Carbohydrate 12g (Dietary Fiber 4g) Protein 43g.
Healthy Hint:
Instead of sautéing in butter, margarine or oil, use a small amount of broth (chicken, vegetable or beef), rice vinegar, fruit juice or wine. All of these add flavor with little or no added fat.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Ratatouille recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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