2 cups diced, peeled chicken breast
1 1/2 cups white wine
1 cup soy sauce
1 cup vegetable oil
1 tablespoon garlic salt
1 pinch dried rosemary
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon sriracha pepper
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken breasts for about 20 minutes. Remove breasts and shred into pieces. Place into a 10-inch nonstick skillet with water to cover.
In a medium bowl, mix the wine, soy sauce, oil and garlic salt. Mix thoroughly, cover and simmer over low heat for 30 minutes.
Place chicken pieces in the skillet over low heat. Saute about 5 minutes, stirring occasionally. Remove from skillet, drain and dice. Add chicken pieces and chicken juices to skillet and stir well. Add herbs, rosemary and sage. Stir gently.
Add chicken to the sauce and return to low heat for about 15 minutes. Sprinkle with sesame seeds and chicken.
Combine celery seeds and the vegetable oil in a small bowl; add to chicken mixture and return to low to simmer. Add garlic salt and rosemary and stir gently.
Sprinkle the flour mixture over chicken and coat well.
In a small bowl, mix remaining chicken, celery seeds and vegetable oil. Using a knife,, cut chicken into pieces.
Cook chicken through, turning, until chicken is cooked through and juices run clear. Top with the top cheese and cornstarch mixture.
Place baking dish in oven. Bake in preheated oven for 30 minutes, or until cheese is melted. Top with rosemary and sage mixture and serve hot.
This is really good. I used red pepper for the BBQ, but found that 80 gr. Red Harris noodle would be plenty. Just wanted to give the recipe a second chance, after all the posts on this blog mentioned problems with the recipe. It was blamed on over-cooking the mushrooms, but that too easily forgets to cook the right thing. Ever wonder why bread pudding is so beautiful? I found this recipe pretty easy to make. Will definitely make again.
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