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Chicken Vegetable Medley

Chicken Vegetable Medley
"This is a nice summer supper when fresh produce is abundant."Kim Marie Van Rheenan, Mendota, Illinois.
6 ServingsPrep: 35 min. Cook: 30 min.

Ingredients

  • 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

Directions

  • 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
© Taste of Home 2013

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Chicken Vegetable Medley (continued)

Directions (continued)

  • juices run clear. Remove bay leaf before serving. Yield: 6 servings.
Nutrition Facts: 1 serving (prepared with no-salt-added tomato sauce and without salt) equals 298 calories, 13 g fat (0 saturated fat), 73 mg cholesterol, 88 mg sodium, 16 g carbohydrate, 0 fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013