Baked Garden Ratatouille Tasty Recipes

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Baked Garden Ratatouille

Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.

Ingredients :

• 6 (4 ounce)s boneless skinless chicken breast halves
• 1 tablespoon olive oil
• ½ 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 ½ cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1 (12 ounce) loaf rustic white bread, sliced

Instructions :

Prep : 30M	Cook : 6 M	Ready in : 45M

Notes :

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