Herb-Crusted Chicken Ratatouille

Name: Herb-Crusted Chicken Ratatouille
Prep time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: French
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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 tablespoon butter, melted; 1/2 teaspoon grated lemon peel

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Prep 30 min
Total 1 hr 10 min
Ingredients 15
Servings 6

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.

By Pillsbury Kitchens

Updated January 18, 2011

Make With

Pillsbury Pie Crust

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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 400

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 6g; 32%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 790mg; 33%

Potassium: 460mg; 13%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 4g; 17%

Sugars: 6g

Protein: 25g

% 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;