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Baked Garden Ratatouille 

prep time
30 min
time
45 min
servings
6 servings

what you need

  • 6 small boneless skinless chicken breasts (1-1/2 lb.)
  • 1 Tbsp. olive oil
  • 1/2 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 tomatoes, coarsely chopped
  • 2 Tbsp. chopped fresh parsley, divided
  • 2 tsp. each chopped fresh rosemary and thyme
  • 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
  • 1 loaf rustic white bread (12 oz.), sliced

  • 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 (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.

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