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