Herb-Crusted Chicken Ratatouille Recipe - Pillsbury.com

Ingredients

• 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