Rating: 4 stars
32 Ratings
  • 5 star values: 11
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
additional:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat oven to 375 degrees F.

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  • 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; protein 39.3g; carbohydrates 41.5g; fat 12.4g; cholesterol 84.6mg; sodium 594.2mg. Full Nutrition
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