HORSERADISH ENCRUSTED CHICKEN
¾ lb. boneless, skinless chicken thighs or breasts
¼ cup reduced-fat mayonnaise
2 tbsp. prepared horseradish
¼ cup panko bread crumbs
2 tsp. olive oil
Salt and freshly ground 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 nonstick skillet over medium heat. Add chicken. Cook 5 minutes; turn and cook 5 more minutes. A meat thermometer should read 165 degrees. Remove to 2 dinner plates and sprinkle with salt and pepper to taste.
Makes 2 servings.
Side dish suggestion: Mix ¾ lb. sliced sweet potatoes, 2 cups sugar snap peas and 1 tsp. minced garlic. Microwave on high 3 minutes. Toss with 1 teaspoon olive oil, salt and pepper to taste.
— Linda Gassenheimer
Miami Herald
