Chicken Breasts With Horseradish Scallion Crust Food

CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST

Chicken Breasts with Horseradish-Scallion Crust image

Categories Chicken Mustard Onion Poultry Bake Quick & Easy Dinner Horseradish Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons Dijon mustard
1/4 cup mayonnaise
1 whole boneless chicken breast with skin (about 1 pound), halved
1 tablespoon olive oil
2 tablespoons chopped scallion
1/2 teaspoon minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons drained bottled horseradish
1/2 teaspoon chopped fresh tarragon or a pinch dried, crumbled

Steps:

Preheat oven to 425°F.
In a small bowl whisk together mustard and mayonnaise until combined well.
Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

CHICKEN AND SCALLION SKEWERS

Chicken and Scallion Skewers image

A little pre-holiday cleaning has me tossing out stacks of cooking magazines. Rather than tearing out the recipes and creating small stacks to replace the large ones, I'm typing them up and keeping them here for safekeeping. This recipe is inspired by the cuisine of Korea and appeared in a very old issue of Eating Well magazine - a stylized hybrid of Cooking Light and Bon Appettit. Note that the cooking time does not include 6 to 24 hours for marinating the chicken.

Provided by justcallmetoni

Categories Chicken Breast

Time 26m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 (8 inch) bamboo skewers
1 1/2 lbs boneless skinless chicken breasts, trimmed of fat
16 scallions
1/4 cup reduced sodium soy sauce (regular will make this too salty)
3 garlic cloves, finely chopped
2 tablespoons finely grated ginger (measure after grating)
1 tablespoon ground toasted sesame seeds (measure after grounding)
1 tablespoon honey (any variety works)
1 1/2 teaspoons sesame oil
1 pinch red pepper flakes
fresh ground black pepper

Steps:

Place 12 bamboo skewers in warm water for 30 minutes.
Mix together all the the ingredients for the marinade in a small bowl.
Cut the chicken breasts into long strips, about 8 per breast half.
Trim the scallions into 1 1/2 long pieces.
Thread the chicken and scallions on the bamboo skewers with the scallion being pierced so that it runs long vertical across the length of the skewer.
Place kebobs in a 9 by 13 inch baking dish and pour two-thirds of the marinade over the chicken. Cover with foil and place in the icebox for 6 to 24 hours, turning occasionally. (The frequency depends on how long you plan to marinade the meat.).
To cook, place the kebobs on an indoor or outdoor grill and cook for 2 to 4 minutes per side. Brush the kebobs with reserved marinade while cooking.
This serves 6 as a main course but works well as an appetizer.

Nutrition Facts : Calories 190.1, Fat 5.4, SaturatedFat 1, Cholesterol 72.6, Sodium 493.3, Carbohydrate 9.1, Fiber 1.8, Sugar 4.1, Protein 26.1

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Baked Chicken Breasts With Horseradish Cream Sauce image

Make and share this Baked Chicken Breasts With Horseradish Cream Sauce recipe from Food.com.

Provided by lazyme

Categories Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons horseradish (prepared white)
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
salt and pepper
2 chicken breast halves, with skin and bone

Steps:

Preheat oven to 350ºF.
In a medium-size saucepan, melt butter over medium heat.
Stir in flour and cook, stirring, for 1 minute without browning.
Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
Stir in horseradish, sour cream, sugar, mustard, and vinegar.
Season with salt and pepper to taste.
Arrange chicken breasts, skin side up, in a baking dish.
Spoon half the horseradish sauce over chicken.
Bake 45 minutes until chicken is tender.
Broil chicken for 5 minutes to brown.
Reheat remaining sauce and serve over chicken.

Nutrition Facts : Calories 376.8, Fat 25.4, SaturatedFat 13.4, Cholesterol 100.2, Sodium 315.6, Carbohydrate 16.8, Fiber 1, Sugar 4.4, Protein 20.7

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