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.
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3
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tablespoons olive oil
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1 1/4
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lb boneless skinless chicken breasts, cut into thin strips
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1/2
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teaspoon salt
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1/4
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teaspoon pepper
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1
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small eggplant (about 12 oz), cut in half, then into 1/2-inch slices (about 3 cups)
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1
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medium zucchini (about 9 oz), cut into 1/2-inch slices (about 2 cups)
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1
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large onion, chopped (1 cup)
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1 1/2
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teaspoons dried basil leaves
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1 1/2
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teaspoons dried oregano leaves
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2
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cloves garlic, finely chopped
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1
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can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
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1
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can (8 oz) Muir Glen™ organic tomato sauce
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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1
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tablespoon butter, melted
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1/2
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teaspoon grated lemon peel
Steps
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1
Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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 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
- Cholesterol
- 70mg
- 23%
- Sodium
- 790mg
- 33%
- Total Carbohydrate
- 30g
- 10%
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- Dietary Fiber
- 4g
- 17%
- Sugars
- 6g
- Protein
- 25g
- 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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