Tag Archives: Horseradish

Savory Horseradish Chicken

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.

IMG_0355I 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!

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Filed under Condiments & Sauces, Entrées

Robert Rothschild Farm Horseradish Sauce

Bob and Sara Rothschild left the San Francisco Bay area in 1976, moved their family to Urbana, Ohio, and began farming raspberries.  After several years of success with their pick-your-own raspberry operation, they decided to make raspberry preserves with excess berries.  That simple decision led to a specialty food business producing dips, spreads, mustards, sauces, preserves, condiments and sweet toppings.  The Rothschilds focus on “open and serve” foods that add easy elegance to home cooking.  That is my kind of gourmet food!

Someone aptly nicknamed horseradish “white heat” for its ultra-hot flavor.  Although I’m a fan of spicy foods and condiments, plain horseradish is a little too much for me.  I prefer horseradish sauce as a complement to beef or chicken, and as a tasty spread for sandwiches.  We picked up Robert Rothschild Farm Horseradish Sauce at Central Market.  I sampled it straight from the jar, and loved the creamy texture and taste.

I put the “open and serve” concept to the test with about the easiest snack you can imagine.  The idea came from the 34° Crisps website and it was a smashing success.  Try this at home soon!

Beef with Horseradish Sauce

  • 34° Cracked Pepper Crispbreads
  • Robert Rothschild Farm Horseradish Sauce
  • Thinly sliced leftover or deli roast beef
  • Red onion, thinly sliced

Spread crispbreads with horseradish sauce.  Top with roast beef and onion.


It was really hard to stop eating these little gems.  They will definitely be in appetizer rotation at our house.  Easy and delicious — genius!

Robert Rothschild Farm has plenty of tempting  gourmet products.  Balsamic Caramelized Onion Spread just might be the next one on my list.

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Filed under Condiments & Sauces