Baked Garden Ratatouille

10 Reviews 3 Pics
  • Prep

    30 m
  • Ready In

    45 m
Recipe by  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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Adjust Servings

Original recipe yields 6 servings



  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 (10)

Rate This Recipe


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.



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.



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Southwest Chicken Bake


next recipe:

Creamy White Chicken and Artichoke Lasagna