Baked Garden Ratatouille recipe

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Ingredients

6 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
½ cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomato (blank)s plum tomatoes, coarsely chopped
2 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 ½ cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 (12 ounce) loaf rustic white bread, sliced

Nutrition Info

438 calories
carbohydrate: 41.5 g
cholesterol: 84.6 mg
fat: 12.4 g
fiber: 4.8 g
protein: 39.3 g
saturatedFat: 5.4 g
servingSize: -
sodium: 594.2 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees F.

  2. Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet, set aside.

  3. Add oil, onions and garlic to skillet, cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme, cook and stir 4 min. Top with chicken.

  4. Bake 15 min. or until chicken is done (165 degrees F). Top with cheese, bake 5 min. or until melted. Serve with bread.

Recipe Yield

6 servings

Recipe Note

Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.

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