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.

Kraft
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 375 degrees F.

    Advertisement
  • 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.

BEST OF SEASON

When buying eggplant, look for one that is firm to the touch.

SUBSTITUTE

Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes.

NOTE

If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.

Nutrition Facts

438 calories; 12.4 g total fat; 85 mg cholesterol; 594 mg sodium. 41.5 g carbohydrates; 39.3 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2013
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. Read More
(10)

Most helpful critical review

Rating: 3 stars
11/16/2013
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. Read More
(7)
30 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/28/2013
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. Read More
(10)
Rating: 5 stars
02/28/2013
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. Read More
(10)
Rating: 3 stars
11/16/2013
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. Read More
(7)
Advertisement
Rating: 4 stars
08/11/2013
It was pretty good after adding a lot more seasoning both on the chicken and again on the veggies. Read More
(5)
Rating: 4 stars
05/06/2014
This recipe was a hit with my family! The only reason for four stars rather than five was that the recipe was not complete and I had to watch the video to do it correctly. It is clear in the video that either herbs or pepper are added to the chicken when it is browned and that herbs are also sprinkled over the cheese at the end. I also made the following changes to it: I only had chicken leg quarters so I braised them with the herbs and mushrooms first (figured it would take too long to bake!) and then removed the meat from the bones chopped the meat and mixed it in to the other ingredients. I only did this because it had to work for my 3 year old who isn't into chicken by itself. I cooked fresh tomatoes with the vegetables instead of using canned and used half a jar of spaghetti sauce since that was what I had. I only had to bake it for 5-6 minutes because all the ingredients were still warm and I just needed to melt the cheese. It was a great base recipe and I hope those that submitted it will correct the mistakes so more can enjoy it! As for me I'm looking forward to using this recipe many times over when our summer garden vegetables are here! Read More
(4)
Rating: 5 stars
07/30/2014
Even my husband- who doesn't eat many vegetables- went for seconds! I used our first crop of veggies from our garden this year- and our cast iron dutch oven to cook in. I followed the recommendations of many of the cooks & added a good wallop of seasonings. I ground my favs in my mortar with 1 chicken bouillon cube. I cooked off the seasoned chicken breast tenderloins in the butter I sauteed my garlic & onions in- then tossed all the chopped veggies in the pan and remembered to pull the chicken off the bottom up to the top at the last minute. The chicken was nearly done at this point- I then put the dutch oven in the heated oven & cooked for 20 minutes stirred- added the cheese & returned it to the oven til the cheese was melted & looked right. I let this rest for 5 minutes before serving. I Do Suggest serving with a loaf of crusty bread to sop all the wonderful broth you will have. I tried to serve sour dough- but the flavors clashed. Read More
(4)
Advertisement
Rating: 5 stars
01/25/2014
I added more veggies and a little more seasoning and My family and I loved it. Even those of us who dislike veggies were amazed and asking for seconds!!! Great recipe thanks! Read More
(3)
Rating: 4 stars
11/05/2013
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. Read More
(3)
Rating: 4 stars
05/26/2014
I made this for my wife for a dinner date it went well and enjoyable it's nice to do something fancy and different to the day to day dishes. Read More
(3)
Rating: 3 stars
01/14/2014
Dish was too watery; chicken comes out rather plain from being cooked separately then placed on top. Read More
(2)