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Kraft Cheese - Make Something Amazing

follow these easy steps

Baked Garden Ratatouille Visual Preparation Steps

What You Need

  • 6 small boneless skinless chicken breast halves (1-1/2 lb.)
  • 1 Tbsp. olive oil
  • 1/2 cup sliced onion s
  • 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 mushroom s, quartered
  • 6 plum tomato es, 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

Make It

  1. Heat oven to 375°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.
  2. 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.
  3. 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.
recipe id: K:10842v0:139057

Servings

total: 6 servings

Carb Choices

2-1/2

Diet Choices

2 Starch,1 Vegetable,4 Meat (L),1 Fat

Nutrition Bonus

Try this delicious chicken and vegetable bake tonight. Eating right never tasted so good!

nutritional info per serving

calories
410
total fat
11 g
saturated fat
4.5 g
cholesterol
85 mg
sodium
570 mg
carbohydrate
37 g
dietary fiber
4 g
sugars
5 g
protein
38 g
vitamin a
20 %DV
vitamin c
15 %DV
calcium
30 %DV
iron
10 %DV
recipe id: K:10842v0:139057
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