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Baked Garden Ratatouille

Baked Garden Ratatouille

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Kraft Naturals Shredded Cheese

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

nea6y
8
2/28/2013

Great recipe! I added a little more seasoning when cooking the chicken and in the dish itself but all in all it was delicious! Light and very tasty and filling. Definitely recommend.

JFrench
5
11/15/2013

Great weekday meal...easy to bake. Add the rosemary/thyme directly to chicken marinade as well as some garlic powder for a tastier chicken. Don't forget the cheese.

julieAJ
3
11/5/2013

This is a great recipe, but I omit the processed cheese. Any organic product that does not use toxic additives (and anything but Kraft). It is delicious and full of all the things we love.