Baked Garden Ratatouille

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Serving size:6
Prep Time:
Total Time:
Baked Garden Ratatouille

Ingredients

  • 6 small boneless skinless chicken breast halves (1-1/2 lb.)
  • 1 tbsp olive oil
  • 1/2 cup sliced onion
  • 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 tomatoes, coarsely chopped
  • 2 tbsp chopped fresh parsley, divided
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh thyme
  • 11/2 cup KRAFT shredded mozzarella cheese with a TOUCH OF PHILADELPHIA
  • 1 loaf rustic white bread (12 oz.), sliced

Directions

  1. HEAT oven to 375°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 (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.

 

Kraft Kitchens tips:

BEST OF SEASON
When buying eggplant, look for one that is firm to the touch.

SUBSTITUTE
Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes.

NOTE
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.