Chicken With Ratatouille
- Total Time
- 35 minutes, plus refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4large chicken breast halves, skinned and boned
- Freshly ground black pepper
- 2tablespoons corn, safflower or canola oil
- 4cups ratatouille (see recipe)
- 4tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
- 12ounces macaroni
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Preparation
- Step 1
Wash and dry chicken breasts. Sprinkle with pepper.
- Step 2
Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
- Step 3
Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
- Step 4
Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
- Step 5
To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
- Step 6
While chicken is cooking, cook macaroni according to package directions.
Private Notes
Comments
Very strange recipe. I wanted to cook it but the instructions need clarification.
I liked the idea of using chicken and pasta -- made a wonderful meal. But I used Mark Bottman's ratatouille recipe, which was roasted in the oven, more time efficient. I used chicken thighs (personal preference) and after browning I stuck them in the oven for about 10 minutes to ensure they were cooked through (and tested, they passed). Delicious all around!
Very strange recipe. I wanted to cook it but the instructions need clarification.
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