Baked Garden Ratatouille

Name: Baked Garden Ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters cremini mushrooms, quartered; 1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices; 2 Tbsps chopped fresh parsley, divided; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 cloves garlic, minced; 1 Tbsp olive oil; 118 milliliters sliced onions; 6 plum tomatoes, coarsely chopped; 340 grams rustic white bread, sliced; 355 milliliters KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA; 680 grams boneless skinless chicken breast halves; 1 slice zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices

Baked Garden Ratatouille might be just the main course you are searching for. One portion of this dish contains roughly 36g of protein, 32g of fat, and a total of 574 calories. This recipe serves 6. If you have cremini mushrooms, plum tomatoes, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove from skillet; set aside.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable