Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup prepared horseradish
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the panko breadcrumbs, grated Parmesan cheese, prepared horseradish, Dijon mustard, olive oil, salt, and pepper.
4. Mix well until the ingredients are evenly combined.
5. Place the chicken breasts on the prepared baking sheet.
6. Spoon the horseradish mixture over the chicken, spreading it evenly to coat the top of each breast.
7. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Internal temperature of chicken: 165°F (74°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 370
- Fat: 15g
- Carbohydrates: 10g
- Protein: 47g
- Sodium: 980mg
Substitutions for ingredients:
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
- Instead of prepared horseradish, you can use freshly grated horseradish or horseradish sauce.
- Instead of Dijon mustard, you can use yellow mustard or honey mustard.
Variations:
- For a spicier version, add some cayenne pepper or hot sauce to the horseradish mixture.
- For a milder version, reduce the amount of horseradish and Dijon mustard.
- You can also use this horseradish crust on other meats, such as pork chops or salmon.
Tips and tricks:
- Make sure to pat the chicken breasts dry with paper towels before adding the horseradish mixture to ensure that it sticks well.
- If the crust is not browning enough, you can broil the chicken for the last 1-2 minutes of cooking.
- Leftover horseradish crust can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a bed of greens or with roasted vegetables.
- Garnish with chopped parsley or chives.
Pairings:
- This chicken pairs well with roasted potatoes or rice pilaf.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the horseradish crust is falling off the chicken, try pressing it down firmly before baking.
- If the chicken is not cooked through, increase the cooking time by a few minutes.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C) to prevent foodborne illness.
Food history:
- Horseradish has been used for medicinal purposes for centuries and was even mentioned in the Bible. It is believed to have originated in Eastern Europe and was brought to the United States by German immigrants in the 19th century.
Flavor profiles:
- This dish has a bold and tangy flavor from the horseradish and Dijon mustard, balanced by the nutty and salty Parmesan cheese.
Serving suggestions:
- Serve this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
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