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August, 2015 RECIPE OF THE MONTH

Serves 4
as an entrée

• INGREDIENTS •

4 ea Chicken Breasts, butterflied & pounded thin
Salt
Pepper
1 ea Lemon
Scallions, thinly sliced
Parsley, chopped
Basil, chopped

• Ratatouille •

1 T Olive Oil
1 ea Red Onion, small dice
3 ea Garlic Cloves, minced
3 oz. Tomato Paste
2 ea Red Peppers, small dice
2 ea Zucchini, small dice
2 ea Yellow Squash, small dice
Salt
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Ratatouille Chicken Paillard

How better to celebrate the end of the summer harvest than with the ultimate summer vegetable recipe - ratatouille - seen here, with chicken paillard! Enjoy this dish for lunch or dinner and be sure to have your favorite Provencal rose on hand!

METHOD

1

Making the Ratatouille

  • In a large saute pan, heat 1 T over med-high heat.
  • Add diced onions and saute until translucent. Season with salt as you go.
  • Add minced garlic to pan and cook for about a minute. Once garlic is aromatic, add tomato paste, coating the onions and garlic, and cook until a deep red color develops.
  • Add peppers, then zucchini/squash and saute until vegetables are pliable but not mushy.
  • Season with salt and remove from heat.
2

Preparing the Grill

  • Ensure that your grill is adequately scrubbed and heated to at least 400'F prior to grilling.
  • To ease the grilling experience, it's also a good idea to brush the grill with oil to prevent sticking.
3

Grilling and Finishing the Chicken

  • Brush the chicken with olive oil and season with salt and pepper.
  • Place chicken on the grill and fight the urge to move it around!
  • Once the edges of the pounded chicken become opaque and golden brown grill lines have formed on one side, flip the chicken over.
  • Because you've pounded the chicken thinly, it will not take more than 5-7 minutes for the chicken to finish cooking.
  • When the chicken is done, top with ratatouille, chopped herbs, scallions and a lemon wedge. Enjoy!