Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup grated horseradish (kren)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Large resealable plastic bag
- Meat mallet or rolling pin
Step-by-step instructions:
1. Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
2. In a large resealable plastic bag, combine the grated horseradish, olive oil, apple cider vinegar, honey, salt, and black pepper.
3. Add the chicken breasts to the bag, seal it, and massage the marinade into the chicken.
4. Refrigerate the bag for at least 2 hours, or overnight for best results.
5. Preheat the oven to 375°F.
6. Remove the chicken from the marinade and discard the excess marinade.
7. Place the chicken on a baking sheet lined with parchment paper.
8. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F.
9. Let the chicken rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 320
Fat: 18g
Protein: 30g
Carbohydrates: 8g
Fiber: 1g
Sugar: 6g
Sodium: 620mg
Substitutions for ingredients:
- If you can't find fresh horseradish, you can substitute with prepared horseradish from a jar.
- You can use any type of vinegar in place of apple cider vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add minced garlic or ginger to the marinade for extra flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Grill the chicken instead of baking it for a smoky flavor.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so that they cook evenly.
- For extra flavor, let the chicken marinate overnight in the refrigerator.
- Use a meat thermometer to ensure that the chicken is fully cooked.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced chicken on a platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
This chicken pairs well with roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the chicken is not fully cooked after 25-30 minutes, continue baking until the internal temperature reaches 165°F.
- If the chicken is dry, try marinating it for a longer period of time or adding more olive oil to the marinade.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw chicken.
- Use a meat thermometer to ensure that the chicken is fully cooked.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Horseradish has been used as a condiment and medicinal herb for centuries. It is native to Eastern Europe and has been cultivated since ancient times.
Flavor profiles:
This dish has a tangy, slightly spicy flavor from the horseradish and vinegar, balanced by the sweetness of honey.
Serving suggestions:
Serve the chicken with a side of roasted vegetables or a simple green salad.
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