Eggplant Ratatouille with Lemon-Marinated Chicken Breasts recipe (Poultry)


Yield: 4 servings

1   eggplant, peeled and cut into ¼-inch dice
4   chicken breasts
½   lemon
¼ cups olive oil
some   salt and pepper
1   minced clove garlic
1   onion
2   zucchini
1   green bell pepper
1 cup sundried tomatoes
½ cups Chardonnay
2 teaspoons white wine vinegar
¼ cups chopped flat-leaf parsley

Posted by Art99 on Nov 5, 2011


In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, garlic. Place the chicken breasts in a small baking dish. Add the lemon mixture and coat the chicken thoroughly. Set aside.
In a large pan, heat 3 tablespoons olive oil over medium heat. Add the garlic and onion, and sauté about 2 min. Add the eggplant, zucchini, bell pepper and tomatoes. Stir to combine. Season with salt and black pepper. Cover the pan with a lid and let cook for about 20 min., stirring frequently.
Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill and grill for about 5 min. per side. Remove from the grill.
To finish the ratatouille, add the Chardonnay and stir to combine. Let the wine cook off, gently scraping the pan to deglaze it. Add 2 teaspoons vinegar. Add the parsley and give the ratatouille a final stir. Spoon the ratatouille onto 4 plates. Add the chicken breasts and serve.

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