0 0
Baked Garden Ratatouille

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Baked Garden Ratatouille

Directions

Share

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
  • Methods :

  • 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.
  • Admin

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Peanut Butter Chocolate Chip Zucchini Muffins
    next
    Father’s Day Casserole
    previous
    Peanut Butter Chocolate Chip Zucchini Muffins
    next
    Father’s Day Casserole

    Add Your Comment