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