Saturday, January 24, 2009

Eating Light - Crusty Horseradish Chicken

2 large (Costco size large) boneless skinless chicken breast, cut in half lengthwise
3/4 cup or so whole wheat bread crumbs
Freshly ground pepper to taste
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1/4 cup white wine

Toasted double fiber wheat bread then run through the blender to make crumbs.

On a plate mix bread crumbs and pepper.

In a bowl, stir together the horseradish, mustard and wine. Dip the chicken in the horseradish mixture until well coated. (I marinated an hour. I would even marinate longer next time. The flavor intensifies the longer it marinates.)

Roll the chicken,piece by piece in the bread crumbs to form an even coating. Gently shake off any excess.

Place the pieces in a casserole (any material but glass). Don;t let the chicken pieces touch.

Bake uncovered for 25 to 30 minutes until the chicken feels firm to the touch. 227 calories per person, 36g protein, 5 g fat, 5 g carbs, 96 mg cholesterol. This is from Wholehearted Cooking - Simple Delicious Low Fat Recipes by Terry Joyce Blonder.
**RON - you could easily make this with fish fillets or steaks.

Served tonight with cauliflower sprinkled with paprika and a strawberry sliced and fanned.


Jen said...

Mmm! Looks tasty!

Ron said...

I was thinking fish too. I do have some chicken breasts that I bought to very the Saturday dinners I fix for Robin and Deb after church. This and the chicken marsala would both be fun to try. Think I could do a fish marsala too.