Baked Garden Ratatouille - cooking recipe

Ingredients

6 (4 ounce) boneless skinless chicken breast halves
1 tablespoon olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 (12 ounce) loaf rustic white bread, sliced

Preparation

Heat oven to 375 degrees F.
Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
Bake 15 min. or until chicken is done (165 degrees F). Top with cheese; bake 5 min. or until melted. Serve with bread.