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Ingredients

• 4 Boneless Skinless Chicken Breasts or 4 Boneless Skinless Chicken Thighs
• 1/4 cup corn oil
• 1 small eggplant, peeled if desired, cut into 1-inch cubes
• 2 small zucchini, thinly sliced
• 1 medium green bell pepper, seeded, cut into 1-inch pieces
• 1/2 pound mushrooms, sliced
• 1 large onion, thinly sliced
• 1 can tomato wedges, 16 oz. or 4 large tomatoes , peeled and cut in wedges
• 2 teaspoons garlic salt
• 1 teaspoon dried sweet basil, crushed
• 1 teaspoon fresh parsley, chopped
• 1/2 teaspoon black pepper

Cooking Instructions

1. To prevent a bitter taste, toss eggplant cubes with 1 teaspoon salt and place in colander to drain for 30 minutes. Rinse and drain well before cooking.
2. Cut chicken into 1-inch pieces.
3. Heat oil in large skillet to medium. Add chicken and sauté, stirring, about 2 minutes.
4. Add eggplant, zucchini, green pepper, mushrooms and onion. Cook, stirring occasionally, about 15 minutes or until vegetables are crisp-tender. Add tomatoes, stirring carefully. Add garlic salt, basil, parsley and pepper.
5. Simmer, uncovered, about 5 minutes or until chicken is done (internal temp 170°F).

Remember to wash hands and surfaces before preparing food