Dijon mustard chicken breasts and ratatouille

  • 4 servings

Difficulty: Easy

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  1. Place oven rack in middle position. Preheat oven to 425°F (220°F).
  2. Lightly oil a baking sheet and place cutlets on top.
  3. Arrange eggplant over cutlets. Add salt and pepper and arrange tomatoes over eggplant. Sprinkle with herbs and garlic. Spread onions and zucchini on top. Drizzle with oil.
  4. Bake for 45 minutes or until chicken and vegetables are fully cooked.
  5. Add goat cheese for last 10 minutes of cooking.
Chef's tip

Try different types of cheese, such as fresh mozzarella or grated parmesan or pecorino.