• 3 boned and skinned chicken breasts
• pinches of salt, pepper, and paprika
• 3 tablespoons extra-virgin olive oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1/2 teaspoon fine sea salt
  1/2 teaspoon paprika
• 1/2 to 1 cup finely chopped tomatoes, or Pomi tomatoes
• 1 cup chicken or vegetable stock
• 1-2 teaspoons lemon juice
• 1 teaspoon parva horseradish
• 1/2 to 1 cup diced roasted red bell peppers or pimiento

Wash and dry chicken breasts and arrange on a microwave plate. Sprinkle with salt, pepper, and paprika. Cover loosely with waxed paper.

Microwave on medium high 2 minutes. Turn pieces, cover, and microwave another 1-3 minutes or until done. Set aside.

When cool enough to handle, tear or cut into pieces. In meantime, heat oil in skillet or saute pan.

Saute onion, green pepper, and garlic several minutes. Whisk in flour, salt, and paprika and stir until flour is smooth.

Add tomatoes and broth and blend well. Add remaining ingredients and cook until thickened and flavors have blended. Add chicken. Adjust seasonings and serve with rice.

Kosher Casseroles -- Kosher Chicken -- Main Dishes

This term refers to both a baking dish and the ingredients it contains. Casserole cookery is convenient because the ingredients are cooked and served in the same dish. A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. A casserole's ingredients can include meat, vegetables, beans, rice and anything else the cook desires. Often a topping such as cheese or breadcrumbs is added for texture and flavor.

Creole Cooked with a spicy sauce containing tomatoes, onions, and peppers: chicken creole; creole cuisine.

[French créole, from Spanish criollo, person native to a locality, from Portuguese crioulo, diminutive of cria, person raised in the house, especially a servant, from criar, to bring up, from Latin creāre, to beget.]