Robert Rothschild Farm Horseradish Sauce would have received the “Condiment of the Month” award in February if we had one. It has been a go-to favorite for sandwiches and appetizers since we first tasted it. It was past time to try it in a entrée, and the company’s website had a recipe that fit the bill on a busy weeknight. It called for ingredients usually on hand, could be on the table in under an hour, and sounded pretty tasty.
Savory Horseradish Chicken
- 1 1/2 cups seasoned bread crumbs
- 1/4 cup grated parmesan cheese
- 2 Tbsp fresh parsley
- 1/2 cup Robert Rothschild Farm Horseradish Sauce
- 8 boneless, skinless chicken breasts
- 4 Tbsp butter, melted
Combine bread crumbs, parmesan cheese and parsley. Brush chicken with horseradish sauce and roll in breadcrumb mixture. Place chicken in greased 15″ x 10″ baking dish and drizzle with melted butter. Bake at 400 ° for 15-20 minutes, or until done.
I reduced the recipe to serve two and we thought it was really, really good. The bread crumb and parmesan crust was deliciously crunchy. The horseradish sauce did double duty by sealing in moisture and adding that very distinctive tang. The baking process mellowed the heat of the horseradish a bit, so I think this chicken would probably be suitable for a family meal. A quick rice pilaf and garlic sautéed green beans rounded out the plate. I’ll be replenishing our supply of Robert Rothschild Farm Horseradish Sauce very soon!