Horseradish Breaded Chicken Breast
"This recipe is so quick to make, and the chicken comes out very moist and tender. The horseradish definitely gives a nice kick, but it's not too overpowering. The DH really loved it.
The amounts I've listed here are not exact. Just make it to taste, and make enough to coat the chicken breasts."
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 3 tablespoons horseradish cream
- 3 tablespoons Dijon mustard
- 1⁄2 lemon, juice of
- salt
- pepper
- chives (optional or to taste)
- fresh thyme (optional or to taste)
- breadcrumbs
- 2 tablespoons vegetable oil
directions
- 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.
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Reviews
-
This has a nice taste of kicky horseradish & dijon, cooks up quickly, and is pretty on the plate. I made the suggested amount of mix and had enough to coat 4 chicken breasts. I thought it was more than enough flavor-wise and wouldn't double it next time. I used fresh breadcrumbs, but would use commercially prepared next time. Mine were too soft & didn't adhere well while turning the chicken. I liked that this dish needed no additional sauces or gravies. Made for Spring '09 Pick A Chef.
RECIPE SUBMITTED BY
i'm from the middle east. i attend pharmacy school. i'm newly married. i love food, and i like to experiment with new recipies.
