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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
Marinade
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 Serve

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By Katie Zeller

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