Freshly made ratatouille, a tasty blend of Provencal vegetables and crispy, sauteed, chicken cutlets make a quick meal for this busy time of year. Coating the chicken with coarse cornmeal gives it a flavorful crust which becomes crispy when sauteed. Cornmeal can be found in three textures, coarse, medium or fine and three colors, white, yellow or blue, depending on the type of corn used. White and yellow cornmeal can be found in most supermarkets.
Ratatouille is a popular dish in the Provence region of France. It is made by slowly simmering eggplant, zucchini, onion, garlic and tomatoes in olive oil. This is a quick version that captures the flavors of Provence without the lengthy cooking.
Complete the meal with crusty French bread warmed in the oven.
Helpful Hints:
_ Any type of corn meal can be used.
_ Boneless skinless chicken breasts can be used. Flatten them to about \-inch thick.
_ Any type of pasta sauce can be used for the ratatouille.
Countdown:
_ Start ratatouille.
_ Make chicken.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 package coarse cornmeal, } pound chicken cutlets, 1 small eggplant ({ pound needed), { pound zucchini, 1 package sliced button mushrooms and 1 bottle low-sodium pasta sauce.
Staples: olive oil, egg, salt and black peppercorns.
