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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (320g) Recipe makes 4 servings |
||
| Calories 418 | ||
| Calories from Fat 58 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.5g | 9% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 136mg | 45% | |
| Sodium 201mg | 8% | |
| Potassium 693mg | 19% | |
| Total Carbohydrate 28.2g | 9% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 15.9g | ||
| Protein 55.0g | 110% | |
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Ingredients
- 1/2 cup white wine
- 4 skinless chicken breasts
- 1 tablespoon oil
- 2 1/2 tablespoons horseradish
- 1/2 cup apricot preserves
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 2 tablespoons fresh parsley, chopped fine
Directions
1
Preheat oven to 350 degrees.2
Using a pastry brush, baste each piece of chicken with the oil.3
Place the chicken in a greased 9X13 baking dish.4
Spread 1/2 tablespoon horseradish on the top of each breast.5
Bake, covered for about 30 minutes.6
While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.7
Mix well.8
After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.9
Baste the chicken with the sauce every 10 minutes.10
To serve, place the chicken on a platter and pour the sauce over the top.
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Featured Reviews for This Recipe
From: CPolencheck
On Sep 6, 2007
This wasn't our favorite taste, but it is a good recipe, and I suggest trying it if you are a horsey fan! The cooking times are a bit long I think, mine only cooked for 30 minutes total TOPS. Use a meat thermometer for best results! Glad I tried this, but probably won't make again, personal taste preference.
From: Kasha
On Feb 8, 2004
Good, different recipe for those who like horseradsih. My husband wasn't thrilled about it, biut it was fine by me. I served it with steamed broccoli and pasta tossed with a little cream on the side.
From: Evie*
On Sep 4, 2002
Sweet and tasty. I scaled this recipe for 2 servings, it doesnt say in the directions when to add the thyme or parsley, I added the thyme at step 6 and garnished with the parsley. After the first stage of baking the breasts had quite a bit of liquid, I drained that before continuing. Thanks for posting. =)
From: Bergy
On Oct 10, 2002
This recipe looked so different I just had to try it and I was not disappointed. The horseradish and apricot are marvellous together. I used homemade apricot freezer jam that has next to no sugar in it. Easy, great tasting and a lovely presentation Thanks PollyB for a keeper
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