Artichoke Ratatouille Chicken
3 Japanese eggplants (about 1 lb)
4 plum tomatoes
1 medium sweet yellow pepper
1 medium sweet red pepper
1 medium onion
1 can (14 oz) water-packed artichoke hearts, drained and quartered
2 tbsp minced fresh thyme
2 tbsp capers, drained
2 tbsp olive oil
2 garlic cloves, minced
1 tsp Creole seasoning, divided
1-½ lb boneless skinless chicken breasts, cubed
1 cup white wine or chicken broth
¼ cup grated Asiago cheese
Hot cooked pasta, optional
Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into ¾-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and ½ tsp Creole seasoning.
Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9 in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
4 plum tomatoes
1 medium sweet yellow pepper
1 medium sweet red pepper
1 medium onion
1 can (14 oz) water-packed artichoke hearts, drained and quartered
2 tbsp minced fresh thyme
2 tbsp capers, drained
2 tbsp olive oil
2 garlic cloves, minced
1 tsp Creole seasoning, divided
1-½ lb boneless skinless chicken breasts, cubed
1 cup white wine or chicken broth
¼ cup grated Asiago cheese
Hot cooked pasta, optional
Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into ¾-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and ½ tsp Creole seasoning.
Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9 in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables.
Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.