Baked Garden Ratatouille Recipe - Allrecipes.com
Baked Garden Ratatouille Recipe
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Baked Garden Ratatouille
See how to make cheesy baked chicken ratatouille with fresh garden herbs. See more
  • READY IN 45 mins

Baked Garden Ratatouille

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    45 mins

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.
Kitchen-Friendly View

Footnotes

  • Kraft Kitchens Tips
  • 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.
  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Nov 15, 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.

 
Nov 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.

 
Aug 11, 2013

It was pretty good after adding a lot more seasoning both on the chicken and again on the veggies.

 
May 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.

 
May 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!

 
Jan 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 !

 
Jan 14, 2014

Dish was too watery; chicken comes out rather plain from being cooked separately then placed on top.

 

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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 594 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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