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Chicken, Turkey, Duck, etcChicken Recipes pg 1 >  Baked Chicken, Horseradish Sauce


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Recipe from Robin to the Rescue
This is one meal that's sure to become one of your entertaining staples. Plus, thanks to the food processor, the room-temperature sauce comes together in seconds. I serve this with rice (regular or instant).
Total Time: 30 minutes
Prep time: 5 minutes
Walk-away time: 25 minutes
Serves 4


• Cooking spray
• 4 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper to taste

• One 10-ounce package frozen chopped spinach, thawed
• 1/2 cup mayonnaise
• 6 tablespoons prepared white horseradish
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste


1. Preheat the oven to 400°F. Coat a large baking sheet with cooking spray.

2. Season the chicken all over with salt and pepper. Place the chicken on the prepared sheet and bake until golden brown and cooked through, about 25 minutes.

3. Meanwhile, in a food processor, combine the spinach, mayonnaise, horseradish, and parsley and process until smooth. Season with salt and pepper.

4. Spoon the sauce over the baked chicken and serve.

Make it a meal kit:  Bake the chicken and make the sauce. Store each separately in scalable containers or plastic bags for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator (I don't recommend thawing the chicken in the microwave). Reheat the chicken in the microwave for a few minutes on HIGH. Spoon the sauce over the chicken just before serving (or, if desired, heat the sauce in the microwave for z minutes on HIGH). You can also serve the sauce over a rotisserie chicken, in which case you don't even have to turn on the oven!

Make a double batch of the Green Spinach-Horseradish Sauce—it makes a great dip for fresh vegetables, crackers, or steamed shellfish. Store for up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for to 5 to 7 minutes on LOW.



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