Herb-Crusted Chicken Ratatouille

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 , cut in half then into 1/2 inch slices (about 3 cups)

1 medium zucchini , 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 (14.5oz) diced tomatoes, undrained

1 can (8oz) tomato sauce

1 pillsbury refrigerated pie crust, softened as directed on box

1 tablespoon butter, melted

1/2 teaspoon grated lemon peel


Directions:

1. Heat oven to 400, Spray 11x7-inch 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 mins, stirring occasionally (chicken will not be fully cooked.) Remove with slotted spoon to bowl. In same skillet heat 1 tablespoon of oil over medium-high heat. Cook eggplant, zucchini, onion, 1 tablespoon of the basic and 1 teaspoon of the oregano in oil 4 mins, stirring occasionally.

3. Add remaining 1 tablespoon of oil. Cook 4 mins. longer, stirring occasionally, until vegetables are tender. Add garlic; cook and stir 1 min. Stir in tomatoes and tomato sauce. Heat to boiling. Return chicken to skillet, discarding any juice 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 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.

Serves 6