Roast Chicken With Italian Vegetables

BERTOLLI
6Ingredients
55Minutes

Ingredients

US|METRIC
  • 4 boneless skinless chicken breast halves (about 1-1/2 lbs.)
  • 3 tablespoons Bertolli® Classico Olive Oil
  • 1 eggplant (small, peeled and cubed (about 1 lb ))
  • 1 tablespoon clove garlic, fine chop
  • 1 head escarole (chopped)
  • 1 jar bertolli five chees with asiago & fontina chees sauc
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    Directions

    1. Preheat oven to 425°. Season chicken, if desired, with salt and pepper.
    2. Arrange chicken in broiler pan, without the rack. Roast 35 minutes or until chicken is thoroughly cooked.
    3. Meanwhile, heat Olive Oil in 12-inch skillet over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add garlic and cook 30 seconds. Add escarole and cook covered, stirring occasionally, 5 minutes or until escarole is wilted. Stir in Sauce and cook 5 minutes or until vegetables are tender. With slotted spoon, remove vegetables to large serving platter, then top with chicken. Serve, if desired, with hot cooked pasta or rice.
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