Main dishes

Baked Garden Ratatouille

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photo by:kraft

time

prep:

30 min

total:

45 min

servings

total:

6 servings

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What You Need

small boneless skinless chicken breast halves (1-1/2 lb.)

Tbsp. olive oil

1/2

cup sliced onions

cloves garlic, minced

small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

cup cremini mushrooms, quartered

plum tomatoes, coarsely chopped

Tbsp. chopped fresh parsley, divided

tsp. each chopped fresh rosemary and thyme

1-1/2

cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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.