Enjoy a baked ratatouille recipe featuring chicken breasts! This Baked Garden Ratatouille includes your favorite garden veggies like eggplant and tomatoes.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Best of Season
When buying eggplant, look for one that is firm to the touch.
Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes.
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.