Baked Garden Ratatouille

Ingredients

• 1 cup cremini mushrooms quartered
• 1 small eggplant trimmed
• 2 tablespoons parsley fresh divided chopped
• 2 teaspoons rosemary fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil 
• 0.5 cup onions sliced
• 6  plum tomatoes coarsely chopped
• 12 ounce rustic bread white sliced
• 1.5 cups mozzarella cheese shredded with a touch of philadelphia kraft
• 24 ounce chicken breast halves boneless skinless
• 1 slices zucchini trimmed

Equipment

• frying pan
• oven

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.
3. Remove from skillet; set aside.
4. 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.
5. Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted.
6. Serve with bread.