Horseradish Baked Chicken
photo by yogiclarebear
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 118.29 ml white wine
- 4 skinless chicken breasts
- 14.79 ml oil
- 36.97 ml horseradish
- 118.29 ml apricot preserves
- 2.46 ml onion powder
- 2.46 ml garlic powder
- 1.23 ml thyme
- 29.58 ml fresh parsley, chopped fine
directions
- 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.
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Reviews
-
Sweet and tasty. I scaled this recipe for 2 servings, it doesnt say in the directions when to add the thyme or parsley, I added the thyme at step 6 and garnished with the parsley. After the first stage of baking the breasts had quite a bit of liquid, I drained that before continuing. Thanks for posting. =)
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I was not sure what to expect with these ingredients, now I can say WOW! I reduced the mixture a bit on the stove top so it would thicken while cooking. I did need to add salt to my serving as it seemed to be missing something. I think I was missing the boneless/skinnless chicken baked vs the skin on with the bone flavor. Not sure why but there seems to be a difference. We really enjoyed this chicken and the left overs were even better. Thanks
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