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.
Preparation Time
30 mins
Total Time
30 mins
Calories
438 Calories
Recipe Instructions
Step 1
Heat oven to 375 degrees F.
Step 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.
Step 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.
Step 4
Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh parsley, divided
½ cup sliced onions
6 (4 ounce) boneless skinless chicken breast halves
