Herb-Crusted Chicken Ratatouille

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. MORE+ LESS-

By Pillsbury Kitchens

Updated January 18, 2011

Make with

Pillsbury Pie Crust

Ingredients

tablespoons olive oil

1 1/4

lb boneless skinless chicken breasts, cut into thin strips

1/2

teaspoon salt

1/4

teaspoon pepper

small eggplant (about 12 oz), cut in half, then into 1/2-inch slices (about 3 cups)

medium zucchini (about 9 oz), cut into 1/2-inch slices (about 2 cups)

large onion, chopped (1 cup)

1 1/2

teaspoons dried basil leaves

1 1/2

teaspoons dried oregano leaves

cloves garlic, finely chopped

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

can (8 oz) Muir Glen™ organic tomato sauce

Pillsbury™ refrigerated pie crust, softened as directed on box

tablespoon butter, melted

1/2

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.
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

% Daily Value

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;