Castillian Casserole

My husband consumed this so quickly I didn't have a chance to photograph the casserole. Enough said.

What you’ll need:
3 lb chicken breast, boiled cut into cubes (don’t forget to keep the stock for soup!)
5 garlic cloves, chopped
1 tablespoon of coarse salt
1 red bell pepper, chopped
1 tablespoon of paprika
1 ½ cups dry white wine
½ cup red wine vinegar
½ cup of olive oil
1 tablespoon of parsley
2 teaspoons of dried oregano
1 cup of peas
1 teaspoon of Honey Dijon mustard
1 cup of matzo, crushed (you can substitute bread crumbs here)
1 cup shredded Cheddar cheese
½ cup grated Parmesan

Preheat the oven to 350 degrees.
For the sauce: In a food processor process garlic, salt, bell pepper and paprika until very fine. Gradually add wine, vinegar and olive oil until well blended. Simmer in a sauce pan for 20 minutes and set aside. (You can make this sauce in advance and freeze it.)

For the casserole: In a bowl combine chicken, peas, parsley, oregano, mustard and cheddar. If you are using matzo, add that into the bowl. Add the sauce and stir until the chicken is well coated. Transfer into a casserole dish. If you plan to use breadcrumbs you can sprinkle them on top of the mixture. Place Parmesan cheese on top.
Bake for 20-25 minutes and serve.