Baked Garden Ratatouille

Baked Garden Ratatouille
  • 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


  1. Heat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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
Baked Garden Ratatouille, recipe PT15M PT1H 5 455 calories

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