Prep 10 mins
Cook 55 mins
From Martha Green's Cooking Things on our local public radio.
Make and share this Harvest Moon Chicken recipe from Food.com.
- 1 cup mayonnaise
- 1⁄2 cup prepared horseradish
- 1⁄2 cup spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon cayenne pepper
- 8 frozen boneless skinless chicken breasts
- 4 cups white cheddar cheese, shredded
- 8 ounces bacon, cooked crisp, coarsely chopped (1 cup)
- 1 teaspoon paprika
- cooking spray
- Preheat oven to 375.
- Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
- Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
- Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
- Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.
123 Hit Wonders 2008 ~ I really enjoyed this but DH thought it was a bit too pungent. As I can't get Gulden's mustard here, I used a wholegrain mustard, which I think I would cut back on a bit next time. I quartered the recipe as it was only the two of us. When I selected this recipe I had already taken chicken breasts out of the freezer so I browned them in my cast iron pan and piled the remaining ingredients on top and put under the grill. This cut down the total cooking time to about 15-20 minutes. Thanks Engrossed!
This was really good. I reduced the amount of horseradish and used monterey jack in place of the cheddar and otherwise followed the recipe. The oven does most of the work on this one so it's perfect for a busy weeknight. Thanks Engrossed!
I found this a very tasty way of cooking chicken breasts which can be too dry sometimes; I notice Sydney Mike cut back on a few ingredients - funnily enough, so did I, but not the same ones! I cut back on the mayonnaise from 1 cup to 1/2 cup - we are watching our fat intake!! And, I also cut back on the cheese from 4 cups to 2 cups - I don't think it changed the "style" of the recipe very much, but enhanced it in line with our personal tastes.I loved the combination of flavours - it worked VERY well. I cooked this for friends who came to dinnerthis lunchtime - sadly, there are no photos which I LOVE to take of ALL my reviewed recipes, as my batteries were flat! Thanks for this Engrossed - I will be making it again!