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Herb-Crusted Chicken Ratatouille

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By Pillsbury Kitchens
Updated Jan 18, 2011
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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.

Herb-Crusted Chicken Ratatouille

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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Bake 35 to 40 minutes or until chicken is no longer pink and crust is golden brown.

Nutrition

400 Calories
20g Total Fat
25g Protein
30g Total Carbohydrate
6g Sugars

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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