On Mar 27, 11:46*am, (michelle simmons) wrote:
> Hello. I need an easy reciepe for chicken casserole.
HE No dairy.


From The Splendid Table - NPR
Lynne's Spicy and Sweet Chicken Saute
Copyright 2009 Lynne Rossetto Kasper

Serves 4 to 6

1/2 cup Chinese Hoisin sauce
3 tablespoons Chinese or Japanese soy sauce
1/4 cup honey
1/3 cup each dry white wine and rice or cider vinegar
8 large cloves garlic
1 fresh jalapeno chile, seeded (if you like it hot, leave in the
seeds)
6 boneless, skinless chicken breasts, rinsed and patted dry
(organically raised, if
possible)
Canola or safflower oil (cold-pressed organic, if possible)

1. In a blender or food processor puree together all ingredients
except the chicken
and oil. Combine marinade with chicken in a large zipper-top plastic
bag and
refrigerate up to 2 days.

2. Lightly film a large heavy skillet with oil and set over medium-
high heat until
shimmering but not smoking. Add chicken and brown quickly on both
sides. Turn heat
to medium-low and cook about 6 minutes per side, or until firm when
pressed. Serve
hot or warm.


LYNNE'S TIPS

The marinade also works with beef, pork and firm tofu.

Shorten marinating and cooking time by turning breasts into cutlets.
Place pieces
between two sheets of plastic wrap. Using a meat pounder, rolling pin
or the bottom
of a heavy saucepan, pound each piece to about 1/2-inch thick. To
cook, sear over
high heat for 30 seconds per side. Then cook over medium-low another 3
minutes per
side, or until firm when pressed.

To do braised chicken, add half the marinade to the pan once the meat
is seared.
Cook at a gentle bubble.

Cook extra chicken to use over a green salad later in the week.