Another quick & easy chicken recipe

1987alum · Post by **1987alum** » Mon Dec 03, 2007 10:00 am

Got the dinner duty on short notice last night.

Four boneless chicken breasts ... quick rub with fresh ground pepper and a pinch of salt.

Mixed: Some "Pub style" horseradish sauce, a little straight horseradish, some worcestershire sauce and a healthy portion of roasted garlic. I soaked the chicken for about 30 minutes in the mixture (while I worked out the rest of the "menu"), then put them in the broiler for 10-12 minutes, covering them with the remaining sauce.

Once the mixture begins to brown, they are pretty much done. It's particularly tasty if the sauce is thin enough to "crust" upon cooking.

hammb · Post by **hammb** » Mon Dec 03, 2007 10:09 am

Sounds awesome man!

One of the great things about boneless chicken breasts is you can do so much with them, so quickly. Personally, I do prefer boneless thighs, but the breasts are easier to find.

I may have to try that sometime, sounds really good, and I love horseradish & garlic

Jacobs4Heisman · Post by **Jacobs4Heisman** » Mon Dec 03, 2007 10:16 am

Nummers (except the horseradish part). I agree that boneless chicked on the grill is amazing because it's so versatile. My favorite way to do it is rub it with authentic jerk seasoning that I bought a load of when I got hitched in Jamaica. It turns the chicken a beautiful golden/red color, and it's sweet at the beginning before it kicks your ass, just like good jerk should.

It's best on a big kaiser roll with fire roasted peppers and some sauteed mushrooms, and then covered with a nice slice of pepperjack.

Man I love Jerk. If you get the chance to get your hands on some real stuff, I highly recommend it. I'm sure there's a website somewhere.

1987alum · Post by **1987alum** » Mon Dec 03, 2007 12:53 pm

j4h:

The great thing is, if you cook this until the sauce becomes a crust, you really don't taste "horseradish." Instead, you just get that nice little "zing" from the horseradish and the stronger taste of the worcestershire and roasted garlic (one of my favorite combinations, btw).

Jacobs4Heisman · Post by **Jacobs4Heisman** » Mon Dec 03, 2007 1:23 pm

1987alum wrote:j4h:

The great thing is, if you cook this until the sauce becomes a crust, you really don't taste "horseradish." Instead, you just get that nice little "zing" from the horseradish and the stronger taste of the worcestershire and roasted garlic (one of my favorite combinations, btw).

Really. In that case, I may give this a try this weekend. Roasted garlic is one of my favorite flavors as well.