Horseradish Chicken Tartlets Recipes

Steps:

• Mix the cooked chicken with the apple and horseradish sauce, then season. Spoon mixture into 24 mini croustades or onto toasted rounds of country-style bread and top with watercress.

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat oven to 425°F.
• In a small bowl whisk together mustard and mayonnaise until combined well.
• Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
• Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
• Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Steps:

• Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.
• Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn).
• De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.
• Arrange chicken on plate and pour sauce over.
• It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

Steps:

• 1. Preheat oven to 400, spray foil lined baking sheet with non stick cooking spray (I like olive oil flavored)
• 2. In a bowl Mix milk, mustard and horseradish, mix well with a whisk. Mix cauliflower, Parmesan cheese and bread crumbs in a separate bowl
• 3. Working one piece at a time dip chicken in milk mixture, then roll to cover in the cauliflower mixture. Lay flat on sprayed foil lined baking sheet, repete for each piece.
• 4. Bake at 400 for 15-20 min, lay a piece of foil loosely over it half way through, remove and bake for 10 additional min till golden brown, salt and pepper to taste.

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.