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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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) boneless skinless chicken breast halves |
1 tablespoon 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 |
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 1/2 cups kraft shredded mozzarella cheese with a touch of philadelphia |
1 (12 ounce) loaf rustic white bread, sliced |
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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