Horseradish kick invigorates chicken

Wednesday, May 15, 2013

Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs form a golden crust. Chicken thighs have great flavor and remain juicy when sauteed, but breasts will work just as well.

Panko bread crumbs are a Japanese variety made from bread that has been baked or toasted, giving them a firm texture.

The potatoes and snap peas take only minutes to make in a microwave oven.

If you’d like to serve this dish with wine, try a lightly sweet white chenin blanc to ease the sting of the horseradish.

Horseradish Encrusted Chicken ¾ pound boneless, skinless

chicken thighs or breasts ¼ cup mayonnaise (see note) 2 tablespoons prepared

horseradish ¼ cup panko bread crumbs 2 teaspoons olive oil Salt and ground black pepper Remove visible fat from the chicken. Mix mayonnaise with horseradish in a bowl. Place bread crumbs on a plate. Dip chicken into the mayonnaise mixture, making sure all sides are coated. Then, dip chicken into bread crumbs, coating all sides.

Heat oil in a large skillet over medium heat. Add chicken and cook 5 minutes; turn and cook 5 minutes more or chicken reaches an internal temperature of 165 degrees. Sprinkle with salt and pepper to taste.

Makes 2 servings.

Note: Reduced-fat mayonnaise works well in this recipe.

Garlic Sweet Potatoes

and Sugar Snap Peas ¾ pound sweet potatoes 2 cups sugar snap peas,

trimmed 1 teaspoon minced garlic 1 teaspoon vegetable oil Salt and ground black pepper

Peel potatoes and cut into 2-by-1/ 2 -inch strips.

To prepare in a microwave: Place potatoes, peas and garlic in a microwave-safe bowl.

Microwave on 100 percent power for 3 minutes.

To prepare on stove top: Bring a saucepan of water to a boil and add the potatoes. Boil 3 minutes. Add peas and garlic.

Boil 2 more minutes. Drain.

Add olive oil and salt and pepper. Toss well.

Makes 2 servings.

Food, Pages 32 on 05/15/2013