Recipe by Kraft Naturals Shredded Cheese
"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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6 (4 ounce)
boneless skinless chicken breast halves
eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
cremini mushrooms, quartered
plum tomatoes, coarsely chopped
chopped fresh parsley, divided
chopped fresh rosemary
chopped fresh thyme
1 1/2 cups
KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 (12 ounce) loaf
rustic white bread, sliced
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.
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.
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.
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 !
Dish was too watery; chicken comes out rather plain from being cooked separately then placed on top.
Great recipe! I added double the mushrooms,garlic and onions, and a few more tomatoes. I layered in a 9x13 pan, and topped with deli sliced mozzarella. My family loved it.
Very disappointing! Bland and the chicken was rubbery.
It was pretty good after adding a lot more seasoning both on the chicken and again on the veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Garden Ratatouille
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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