1 lb. skinless, boneless chicken breast
\n3\/4 C. dry breadcrumbs
\n1\/4 tsp. salt
\n1\/4 tsp. freshly ground pepper
\n2 T. prepared horseradish
\n1 T. Dijon mustard
\n1\/4 C. white wine<\/p>\n
Preheat oven to 400F. Trim any fat off the chicken. Cut the meat into 4 portions, or into bite-sized pieces if you’d like to use it as an appetizer. On a plate, mix together the breadcrumbs, salt and pepper; in a bowl stir together the horseradish, mustard and wine. Dip the chicken in the horseradish mixture until it is well coated. If you’re not preparing the chicken immediately, at this stage you may leave it to marinate for up to 1 hour.
\nRoll the chicken piece by piece in the breadcrumbs to form an even coating. Gently shake off any excess. Place the pieces in a casserole or baking sheet sprayed with cooking spray. Bake, uncovered, for 20-30 min., or until done.<\/p>\n
Yiels: 4 servings
\nCalories: 204
\nFat: 2g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. skinless, boneless chicken breast 3\/4 C. dry breadcrumbs 1\/4 tsp. salt 1\/4 tsp. freshly ground pepper 2 T. prepared horseradish 1 T. Dijon mustard 1\/4 C. white wine Preheat oven to 400F. Trim any fat off the chicken. Cut the meat into 4 portions, or into bite-sized pieces if you’d like to use it as an appetizer. On a plate, mix together the breadcrumbs, salt and pepper; in a bowl stir together the horseradish, mustard and wine. Dip…<\/p>\n