Horseradish Baked Chicken
- 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
- Preheat oven to 350 degrees.
- Using a pastry brush, baste each piece of chicken with the oil.
- Place the chicken in a greased 9X13 baking dish.
- Spread 1/2 tablespoon horseradish on the top of each breast.
- Bake, covered for about 30 minutes.
- While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
- Mix well.
- After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
- Baste the chicken with the sauce every 10 minutes.
- To serve, place the chicken on a platter and pour the sauce over the top.
white wine, chicken breasts, oil, horseradish, apricot preserves, onion powder, garlic powder, thyme, fresh parsley
Taken from www.food.com/recipe/horseradish-baked-chicken-39070 (may not work)