Artichoke Ratatouille Chicken
Ingredients
3 Japanese eggplants (about 1 pound)
4 plum tomatoes
1 medium sweet yellow pepper
1 medium sweet red pepper
1 medium onion
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
2 tablespoons minced fresh thyme
2 tablespoons capers, drained
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon Creole seasoning, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
1 cup white wine or chicken broth
1/4 cup grated Asiago cheese
Hot cooked pasta, optional
Directions
Preheat oven to 350°.
Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl.
Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning.
Sprinkle chicken with remaining Creole seasoning.
Transfer chicken to a 13×9-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.
