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Main dishes

Baked Garden Ratatouille

Baked Garden Ratatouille recipe
photo by:kraft
time
prep:
30 min
total:
45 min
servings
total:
6 servings
More great cheese recipes

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

Make It

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.

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.

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.
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