Chicken With Ratatouille

• 4 large chicken breast halves, skinned and boned
• Freshly ground black pepper
• 2 tablespoons corn, safflower or canola oil
• 4 cups ratatouille (see recipe)
• 4 tablespoons Parmigiano Reggiano or other Parmesan cheese grated coarse
• 12 ounces macaroni

1. Wash and dry chicken breasts.
2. Sprinkle with pepper.
3. Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
4. Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts.
5. Top breasts with remaining ratatouille, covering well.
6. Sprinkle with cheese.
7. Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
8. To serve, defrost if frozen.
9. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes.
10. (If only 2 servings are desired, cook in original baking dish.)
11. If desired, run dish under broiler to brown cheese.
12. While chicken is cooking, cook macaroni according to package directions.

chicken breast halves, freshly ground black pepper, corn, coarse, macaroni

Taken from cooking.nytimes.com/recipes/3731 (may not work)