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Baked Garden Ratatouille
Ingredients:

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. 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 Safeway 1 ea For $1.28 thru 02/09
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 King Sooper's 1 lb For $0.99 thru 02/09
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Instruction:

Heat oven to 375F. 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.

Source: www.kraftrecipes.com