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Ingredients

• 3 tablespoons  hoisin sauce
• 2 tablespoons  sherry wine vinegar
• 2 tablespoons  honey
• 1/2 tablespoon  finely grated peeled fresh ginger
• 1 teaspoon  Dijon mustard
• 1-3/4 pounds  leeks, ends trimmed, dark-green leaves discarded
• 1-1/2 pounds  fennel with fronds
•   Olive oil cooking spray, for pan
• 1 pound  shiitake mushrooms, stems discarded and tops quartered
• 3/4 teaspoon  allspice
• 3   garlic cloves, finely chopped
• 1-1/2 pounds  boneless skinless chicken breasts, fat trimmed
• 4 cups (7-1/2 oz.)  coarsely chopped escarole

Description

The Succulent Chicken With Hoisin And Garlic Glaze Is Roasted On Top Of The Hearty Vegetables So That Everything Cooks In The Same Pan. This Saves On Cleanup Time After Dinner.

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