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Chicken ratatouille.

Serve hot or cold for lunch or supper. 1 small (3/4 lb.) eggplant, stem trimmed off 1 large onion 1 medium-size green bell pepper, cored and seeds removed 1/2 to 3/4 pound zucchini 2 large cloves garlic, minced 2 teaspoons dried basil leaves 1 tablespoon olive or salad oil 3 medium-size tomatoes, cored and cut into wedges 2 whole chicken breats (about 2 lb. total), boned, skinned, and cut into halves. Salt and pepper

Cut eggplant, onion, bell pepper, and zucchini into 1-inch pieces. In a 12-by 14-inch rimmed pan, mix vegetables with garlic, basil, and oil. Cover tightly with foil. Bake in a 450]deg.] over for 45 minutes.

Uncover pan; stir in 3/4 of tomatoes. Put chicken in a 9- by 13-inch pan. Bake vegetables (stir occasionally) and chicken (baste with pan juices once or twice), uncovered, until onions are golden and chicken is white at center (cut to test), about 20 minutes; add salt and pepper to taste. Pour vegetables onto a platter, top with chicken, garnish with reserved tomato. Serves 4.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1985
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