1 Tbsp olive oil
½ cup sliced onion
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 Tbsp chopped fresh parsley, divided
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1 ½ cup KRAFT shredded mozzarella cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced
- HEAT oven to 375°F.
- 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 (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.
Kraft Kitchens tips:
BEST OF SEASON
When buying eggplant, look for one that is firm to the touch.
Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes.
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.
Provided by: Kraft Shredded Cheese with a touch of Philadelphia
Per Single Serving / Serves 6 Total
- Calories 410
- Total Fat 11 g
- Saturated Fat 4.5 g
- Sodium 570 mg
- Total Carbohydrates 37 g
- Fiber 4 g
- Protein 38 g
- Cholesterol 85 mg
- Sugars 5 g
- Iron 10%
- Vitamin C 15%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.