It’s not the prettiest dish on the block but it has lots of veggies and is really yummy! Scotty hates eggplant and he loved it in this. The key is the marinated artichoke hearts – they add a subtle flavor that infuses the entire dish.
Spring Vegetable Saute
- 3 chicken breasts
- 1-2 bullion cubes
- 1 leek, thinly sliced
- 2-3 shallots, thinly sliced
- 1 bulb fennel, thinly sliced
- 3-4 cloves garlic, smashed
- vegetable oil
- 2 zucchini, halved and thinly sliced
- 1 eggplant, halved, cut into six wedges and thinly sliced
- 1 package grape tomatoes, halved
- 1 jar marinated, quartered artichoke hearts
- 1 large ball fresh mozzerella, shredded
In a medium sized pot bring several cups of water to boil and add the bullion/stock cubes. Once cubes are dissolved add the chicken breasts and boil until chicken is cooked through.
Meanwhile, a large frying pan, heat the cooking oil and sauté the garlic, shallots, leek, and fennel until softened.
Add the zucchini.
Cook for about five minutes until the zucchini begins to soften. Next add the eggplant and tomatoes. Cook until the eggplant is softened and the tomatoes begin to break down.
By this time the chicken should be done. Remove from pan and shred with a fork. You want bite sized pieces here. Once the veggies have softened, add the chicken.
Next dump in the jar of artichoke heart quarters. Go ahead and add the oil from the jar too.
Stir to mix and allow to simmer for a few minutes until all the veggies are soft and the flavors have mingled. Add the shredded mozzerella and stir to mix.
Remove from heat. Season to taste; I used salt, pepper, and cayenne. I served it with potatoes that had been oven roasted with herbs de Provence and it was a good pairing. Again, it is not a gorgeous dish to look at but the flavor is really yummy. Enjoy.