Chicken breast in corn casserole

Ingredients for 3 servings:

• 550 g chicken breast fillet(s), cut into small pieces
• 2 tbsp cornstarch
• 8 tbsp soy sauce (tamari)
• 2 tbsp butter, for frying
• 2 tsp honey
• 2 tbsp Balsamic vinegar de Modena
• 1 liter of milk
• 250 g corn, ground
• ½ tsp paprika granules
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp butter
• Butter, for greasing the casserole dishes
• 70 g cheese, grated goat cheese, or other hard cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free

Coat 3-5 portions of breast in cornstarch in three 1.5 L lidded casserole dishes, add 8 tbsp tamari, mix and let stand for about 10 minutes. Fry with 2 tbsp butter until tender (a couple of minutes, to taste), turn off the heat, mix in the honey and balsamic vinegar. Stir the ground corn, paprika granules, sugar and salt into 1 liter of cold milk, let it simmer for 3-5 minutes, turn off the heat, stir in 2 tbsp butter, close the lid and let it swell for about 10 minutes. Then cover the bottom of the buttered casserole dishes with cooked corn, spread the cooked breast on top, cover with the remaining corn and grate the goat cheese all over. Close the lid, it’s important with goat cheese, otherwise it becomes hard/dry. Place in a cold oven at around 160°C fan, depending on how hot all the ingredients are/were, bake for about 30-50 minutes, it should be bubbling inside and the cheese should have melted a little. Serve hot. Own recipe