Baked Garden Ratatouille

Ingredients

• Servings: 6
• 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 bread, sliced

Recipe

Preparation Time: 30 mins Ready Time: 45 mins


• 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.