Chicken & Asiago Artichoke Veggie Stacks

Name: Chicken & Asiago Artichoke Veggie Stacks
Total time: 60 min
Ingredients: 1 large eggplant; 1 medium zucchini; 1 large red bell pepper; 4 tablespoons Bertolli® Olive Oil Light Taste (, divided); 12 ounces boneless skinless chicken breasts, (pounded thin); 1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses; 8 slices smoked mozzarella cheese (about 4 ounces); 2 tablespoons thinly sliced fresh basil

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In just under an hour, this gourmet dinner for four is ready to serve. Smoked mozzarella cheese complements eggplant, zucchini and red bell peppers for a veggie

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Cooking tools:

Baking sheet
Aluminum foil
Oven
Chef's knife
Cutting board
Pastry brush
Nonstick skillet
Tongs
Spatula
Plate
Measuring spoon
Measuring cup

Ingredients

1 large eggplant
1 medium zucchini
1 large red bell pepper
4 tablespoons Bertolli® Olive Oil Light Taste (, divided)
12 ounces boneless skinless chicken breasts, (pounded thin)
1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses
8 slices smoked mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil