Here are some of our favourite instant pot chicken breast recipes.
Baked Garden Ratatouille
35 quick and easy side dishes for chicken.
Recipe Summary Baked Garden Ratatouille
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.Ingredients | Side Dishes For Chicken Breast
6 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
½ cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 ½ cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 (12 ounce) loaf rustic white bread, sliced
Directions
Heat oven to 375 degrees F.
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.
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.
Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.
When buying eggplant, look for one that is firm to the touch.
Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes.
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.
Info | Side Dishes For Chicken Breast
prep:
30 mins
additional:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Baked Garden Ratatouille
Trusted Brands: Recipes and Tips, Kraft Natural Shredded Cheese,
