Chicken Rataouille

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	pounds	skinless, boneless chicken breast -- cut into cubes
3	tablespoons	olive oil
4	ounces	black olives -- sliced
2	small	zucchini -- sliced
1	small	eggplant -- diced
1	small	green bell pepper -- sliced
4	ounces	mushroom caps -- sliced
14 1/2	ounces	no salt added diced tomatoes -- drain
1/2	teaspoon	salt
1/4	teaspoon	pepper
1	teaspoon	Italian seasoning
1/4	cup	low sodium chicken broth

Heat oven to 425°F.

Heat 2 tablespoons oil in skillet over medium high. Add chicken and cook for 3 minutes. Remove from pan.

Add remaining oil and add eggplant. green pepper, and mushrooms. Cook for 3 to 4 minutes or until softened and mushrooms have lost their water.

Add chicken broth, tomatoes, chicken, olives, salt, pepper, and Italian seasoning. Heat to boiling.

Reduce heat and simmer for 10 to 15 minutes or until vegetates are tender and chicken cooked through.

Makes 6 servings.

Per Serving: 304 Calories; 11g Fat (32.2% calories from fat); 38g Protein; 14g Carbohydrate; 5g Dietary Fiber; 88mg Cholesterol; 497mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.