Roast Chicken With Italian Vegetables


  • 4 bone-in chicken breast halves (about 1-1/2 lbs.)
  • 3 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 small eggplant, peeled and cubed (about 1 lb.)
  • 1 Tbsp. garlic
  • 1 large head escarole, chopped
  • 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce


  1. Preheat oven to 425°. Season chicken, if desired, with salt and pepper.
  2. Arrange chicken in broiler pan, without the rack. Roast 35 minutes or until chicken is thoroughly cooked.
  3. Meanwhile, heat Olive Oil in 12-inch skillet over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add garlic and cook 30 seconds. Add escarole and cook covered, stirring occasionally, 5 minutes or until escarole is wilted. Stir in Sauce and cook 5 minutes or until vegetables are tender. With slotted spoon, remove vegetables to large serving platter, then top with chicken. Serve, if desired, with hot cooked pasta or rice.