Chicken Breasts With Horseradish Scallion Crust Recipes

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

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.

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters

GINGER-SCALLION CHICKEN

Steps:

• Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
• Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
• Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

CREAMY HORSERADISH CHICKEN BREAST

Steps:

• Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.
• Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn).
• De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.
• Arrange chicken on plate and pour sauce over.
• It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

HORSERADISH BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Using a pastry brush, baste each piece of chicken with the oil.
• Place the chicken in a greased 9X13 baking dish.
• Spread 1/2 tablespoon horseradish on the top of each breast.
• Bake, covered for about 30 minutes.
• While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
• Mix well.
• After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
• Baste the chicken with the sauce every 10 minutes.
• To serve, place the chicken on a platter and pour the sauce over the top.

HORSERADISH BREADED CHICKEN BREAST

Steps:

• Pound chicken breasts until they are about 1/4 of an inch thin.
• Mix together horseradish, mustard, lemon juice, salt, pepper, chives and thyme.
• Coat chicken breasts in the horseradish mix.
• Coat chicken breasts in bread crumbs.
• Heat up vegetable oil in a large pan. Add the chicken breasts to the pan. Once a nice golden-brown crust forms on the bottom, flip the chicken over and cook the other side. By the time the crust browns up, the chicken should be done--maybe 7-10 minutes.

ROAST CHICKEN AND SCALLIONS

Steps:

• Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
• Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
• Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.