Chicken Ratatouille
(From Atlanta Cooknotes)



1/4 cup corn oil

2 whole broiler breasts, skinned, boned, and cut into 1-inch pieces

3 small zucchini, unpeeled and thinly sliced

1 small eggplant, peeled and cut into 1-inch pieces

1 large onion, thinly sliced

1 green bell pepper, seeded and sliced

1/2 pound mushrooms, sliced

1 (16-ounce) can tomato wedges, drained, or 4 or 5 fresh tomatoes

2 teaspoons garlic salt

1 teaspoon monosodium glutamate

1 teaspoon dried sweet basil

1 teaspoon dried parsley

1/2 teaspoon pepper

Steamed rice



Heat oil in large frying pan or wok, add chicken pieces and stir-fry about 2 minutes. Add zucchini, eggplant, onion, green pepper, and mushrooms. Cook over medium heat, stirring constantly for about 15 minutes or until vegetables are tender but firm. Add tomatoes, stirring carefully. Sprinkle with garlic salt, monosodium glutamate, basil, parsley, and pepper. Serve immediately with steamed rice.

Serves 6


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