For this recipe I like to use Quorn™ Chick’n Cutlets, the praises of which some friends of mine in England had been singing for years before I tried them here. I always keep my freezer stocked with a couple of packages for delicious and quick entree ideas. They are a healthful source of vegetarian (not vegan) protein. You can buy them at the supermarket; they’re in the frozen foods section.
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