Chicken Vegetable Medley

Name: Chicken Vegetable Medley
Ingredients: 6 boneless skinless chicken breast halves (4 ounces each); 4 tablespoons olive oil, divided; 8 ounces fresh mushrooms, sliced; 4 garlic cloves, minced; 3 tomatoes, peeled, seeded and chopped; 2 medium eggplant, peeled and diced; 2 large green peppers, diced; 2 medium zucchini, diced; 1 large onion, diced; 1 can (8 ounces) tomato sauce; 1 bay leaf; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1/2 teaspoon salt, optional; 1/4 teaspoon pepper

17 ingredients

1 steps

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons olive oil, divided
8 ounces fresh mushrooms, sliced
4 garlic cloves, minced
3 tomatoes, peeled, seeded and chopped
2 medium eggplant, peeled and diced
2 large green peppers, diced
2 medium zucchini, diced
1 large onion, diced
1 can (8 ounces) tomato sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Directions

1

In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.