Ingredients
6chicken breast,(4 oz) boneless skinless, cut into halves
1tbspolive oil
½cuponions,sliced
2clovesgarlic,minced
1small eggplant,trimmed, cut lengthwise in half, then crosswise into ¼-inch thick slices
1zucchini,trimmed, cut lengthwise in half, then crosswise into ¼-inch thick slices
1cupcremini mushrooms,quartered
6plum tomato tomatoes,coarsely chopped
2tbspfresh parsley,chopped, divided
2tspfresh rosemary,chopped
2tspfresh thyme,chopped
1½cupsKraft mozzarella cheese with a Touch of Philadelphia,shredded
12ozrustic white bread,(1 loaf), sliced
Preparation
Heat oven to 375 degrees F.
Cook chicken in a large nonstick ovenproof skillet on medium heat for 4 minutes on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
Add oil, onions, and garlic to skillet; cook and stir for 2 minutes. Stir in remaining vegetables, 1 tablespoon of parsley, rosemary, and thyme; cook and stir for 4 minutes. Top with chicken.
Bake for 15 minutes or until the chicken is done. Top with cheese; bake for 5 minutes or until melted.
Serve with bread. Enjoy!
