- 6 (4 ounce) boneless skinless chicken breast halves
- 1 tablespoon 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 tablespoons chopped fresh parsley, divided
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1 1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
- 1 (12 ounce) loaf rustic white bread, sliced
- Heat oven to 375 degrees 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 (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.
05/17/2018
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