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
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
-
Step1Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
-
Step2In 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.
-
Step3Add 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.
-
Step4Remove 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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Step5Bake 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
2Tips from the
Pillsbury Kitchens
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