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Herb-Crusted Chicken Ratatouille

(1)
  1 reviews
  • 30 min prep time
  • 1 hr 10 min total time
  • 15 ingredients
  • 6 servings
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Looking for a herbed dinner using Pillsbury® pie crust, Muir Glen® tomatoes and sauce? Then check out this tasty dish that features chicken, eggplant and zucchini - perfect if you love French cuisine.

Ingredients

3
tablespoons olive oil
1 1/4
lb boneless skinless chicken breasts, cut into thin strips
1/2
teaspoon salt
1/4
teaspoon pepper
1
small eggplant (about 12 oz), cut in half, then into 1/2-inch slices (about 3 cups)
1
medium zucchini (about 9 oz), cut into 1/2-inch slices (about 2 cups)
1
large onion, chopped (1 cup)
1 1/2
teaspoons dried basil leaves
1 1/2
teaspoons dried oregano leaves
2
cloves garlic, finely chopped
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (8 oz) Muir Glen™ organic tomato sauce
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
tablespoon butter, melted
1/2
teaspoon grated lemon peel

Steps

  • 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 4 minutes, stirring occasionally (chicken will not be fully cooked). Remove with slotted spoon to bowl. In same skillet, heat 1 tablespoon of the oil over medium-high heat. Cook eggplant, zucchini, onion, 1 teaspoon of the basil and 1 teaspoon of the oregano in oil 4 minutes, stirring occasionally.
  • 3 Add remaining 1 tablespoon oil. Cook 4 minutes longer, stirring occasionally, until vegetables are tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and tomato sauce. Heat to boiling. Return chicken to skillet, discarding any juices in bowl. Remove from heat. Spoon into baking dish.
  • 4 Remove pie crust from pouch; unroll on work surface. Brush with butter; sprinkle with lemon peel and remaining 1/2 teaspoon basil and 1/2 teaspoon oregano, gently pressing into crust. Using pizza wheel or sharp knife, cut crust into various shaped (1x2-inch) pieces. Arrange pieces of crust over casserole, slightly overlapping edges if necessary.
  • 5 Bake 35 to 40 minutes or until chicken is no longer pink and crust is golden brown.
  • 1 Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, salt and pepper in oil 4 minutes, stirring occasionally (chicken will not be fully cooked). Remove with slotted spoon to bowl. In same skillet, heat 1 tablespoon of the oil over medium-high heat. Cook eggplant, zucchini, onion, 1 teaspoon of the basil and 1 teaspoon of the oregano in oil 4 minutes, stirring occasionally.
  • 3 Add remaining 1 tablespoon oil. Cook 4 minutes longer, stirring occasionally, until vegetables are tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and tomato sauce. Heat to boiling. Return chicken to skillet, discarding any juices in bowl. Remove from heat. Spoon into baking dish.
  • 4 Remove pie crust from pouch; unroll on work surface. Brush with butter; sprinkle with lemon peel and remaining 1/2 teaspoon basil and 1/2 teaspoon oregano, gently pressing into crust. Using pizza wheel or sharp knife, cut crust into various shaped (1x2-inch) pieces. Arrange pieces of crust over casserole, slightly overlapping edges if necessary.
  • 5 Bake 35 to 40 minutes or until chicken is no longer pink and crust is golden brown.

Expert Tips

Try using a Microplane® grater for the lemon peel. It produces superfine, delicate pieces.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
6g
32%
Trans Fat
0g
0%
Cholesterol
70mg
23%
Sodium
790mg
33%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
17%
Sugars
6g
6%
Protein
25g
25%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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