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 caloriescarbohydrate: 41.5 gcholesterol: 84.6 mgfat: 12.4 gfiber: 4.8 gprotein: 39.3 gsaturatedFat: 5.4 gservingSize: -sodium: 594.2 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Baked Garden Ratatouille
Directions
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Heat oven to 375 degrees F.
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.
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.
Bake 15 min. or until chicken is done (165 degrees F). Top with cheese, bake 5 min. or until melted. Serve with bread.