Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 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.
- Add 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.
- 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 (1x2-inch) pieces. Arrange pieces of crust over casserole, slightly overlapping edges if necessary.
- Bake 35 to 40 minutes or until chicken is no longer pink and crust is golden brown.
