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chicken pimiento sauce
Grilled Chicken Breasts with Pimiento Sauce

Ratatouille on Couscous

cucumber salad
Cucumber Salad

Menu Plan for the week of August 30, 2013: Day 4 Recipes

Grilled Chicken Breasts with Pimiento Sauce
Ratatouille on Couscous

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    If you are having an end of summer picnic - make everything ahead and serve at room temperature.

Grilled Chicken Breasts, Pimiento Sauce         Preparation and cooking time: 30 minutes
     Marinated, grilled chicken breasts with a drizzle of Pimiento Sauce..... Simple and delicious take on barbecue sauce. You can warm it slightly if you like.... I didn't. 

2 chicken breasts, boneless, skinless
1 tsp Worcestershire sauce
2 tbs red wine vinegar
2 tbs ketchup
2 tbs olive oil
1/3 tsp garlic powder
1/2 tsp oregano
Pimiento Sauce:
2oz (60gr) pimientos
3 tbs ketchup
1 tbs Balsamic vinegar
2 tsp Worcestershire sauce
Tabasco or hot pepper sauce   optional

Chicken: In small bowl whisk together Worcestershire, vinegar, ketchup, oil, garlic and oregano for marinade.  Put chicken breasts in glass baking dish and pour marinade over.  Let marinate for 15 - 20 minutes or up to 2 hours.
Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak).
OR sauté in nonstick skillet for 8 - 10 minutes a side until nicely browned and done.
Pimiento Sauce:  Put all ingredients for the sauce in a blender and purée.  Add Tabasco if you like it hot. 
To finish: When chicken is done, remove and slice into 1/2" (1.25cm) slices.  Arrange on small platter, drizzle with  Pimiento Sauce and serve. 

Ratatouille on Couscous                                            Preparation and cooking time: 15 minutes
    There are almost as many ways to serve leftover ratatouille as there are to make it in the first place!

1 1/2 - 2 cups left over ratatouille
1/2 cup couscous
3/4 cup (6oz, 180ml) chicken broth
2 tsp good olive oil

Heat chicken broth to a boil.  Put couscous in a medium bowl.  When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.    Add oil to couscous, fluff gently with a fork to combine.
Gently heat ratatouille in a saucepan or microwave. 
To serve:
  Spread the couscous on a platter, spoon the ratatouille on top and serve

Cucumber Salad                                                                     Time:  1 minute

leftover cucumber salad

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, dish for marinating, blender, dish
for reheating ratatouille, small saucepan, medium bowl
with lid, barbecue grill, platter

Turn on / light barbecue grill
Make marinade, spoon over chicken
Make Pimiento Sauce
Gently reheat ratatouille

Start to cook chicken
Heat stock for couscous
Get cucumber salad, stir
Pour stock over couscous, cover
Turn chicken
   Pause while stuff cooks
Remove chicken, slice, drizzle with sauce
Spread couscous on platter
Spoon ratatouille on couscous

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