Ratatouille is a tasty blend of Provencal vegetables and is made by slowly simmering eggplant, zucchini, onion, garlic and tomatoes in olive oil. Using bottled pasta sauce, this is a quick version that captures the flavors of Provence without the lengthy cooking.
Coating the chicken with coarse cornmeal gives it a crisp, flavorful crust without having to deep-fry it.
Helpful Hints:
_ Any type of corn meal can be used.
_ Boneless skinless chicken breasts can be used instead of chicken cutlets. Flatten them to about \-inch thick.
Countdown:
_ Start ratatouille.
_ Make chicken.
Shopping List:
To buy: } pound chicken cutlets, 1 package coarse cornmeal, 1 bottle low-sodium, no sugar added pasta sauce(ASTERISK), { pound eggplant, { pound zucchini, 1 container sliced button mushrooms.
Staples: egg, olive oil, salt, black peppercorns.
