[Jesse]

Ratatouille Chicken Casserole

Number of servings 4
Approximate cooking time: 1 hours

Ingredients:
1 medium eggplant(s)
1 medium bell pepper(s), red
2 medium zucchini
1 tablespoon(s) Italian seasoning
2 cup(s) tomato sauce, no­sugar added
11/2 pound(s) chicken breasts, boneless, skinless, or use tenders
2 tablespoon(s) olive oil
2 tablespoon(s) basil, fresh
1/8 teaspoon(s) sea salt, to taste
1/8 teaspoon(s) black pepper, to taste

Instructions:

Preheat oven to 400 F.

Using either a mandolin slicer or very sharp knife, slice the vegetables as thinly as possible. In a medium casserole dish, layer the vegetables in any order until gone, seasoning with salt, pepper, and Italian seasoning between layers. It’s okay if the vegetables are packed slightly over the top; they’ll cook down considerably.

Lay the chicken over top the vegetables and pour the sauce over top. Drizzle with the olive oil. Cover the dish tightly with foil, and bake for 45 minutes. Remove from oven and allow to sit covered for 10 minutes before uncovering and serving. Top with the basil before serving