Ingredients
Yield: 4 servings
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1
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eggplant, peeled and cut into ¼-inch dice
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4
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chicken breasts
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½
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lemon
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¼
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cups
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olive oil
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some
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salt and pepper
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1
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minced clove garlic
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1
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onion
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2
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zucchini
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1
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green bell pepper
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1
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cup
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sundried tomatoes
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½
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cups
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Chardonnay
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2
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teaspoons
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white wine vinegar
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¼
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cups
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chopped flat-leaf parsley
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Posted by Art99 on Nov 5, 2011
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Instructions
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.
Ratatouille:
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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