Grandpa's Firehouse Chicken

 

I had picked up some chicken breasts to use for a video the other day and then ended up not being able to do the video.  I wanted to cook the chicken breasts anyways, and found this recipe on a page called A Family Feast which looked really delicious.

I am always looking for new and innovative ways to cook chicken and this recipe just called out to me. Not only was it very simple to make, but it used simple and ordinary ingredients, that most of us will have in our homes at all times, with the exception of maybe the horseradish.

If you didn't have horseradish you could possibly use something like Dijon mustard in it's place. You would want to use something with a bit of a snap. I also have a Horseradish Dijon mustard in my refrigerator which would also be very lovely.

The original recipe used fine dry bread crumbs.  I didn't have any of those.  I had Panko.  I didn't want to use Panko, I thought it would be too coarse and so I crushed some Ritz crackers that needed using up in the place of the bread crumbs.  This worked very well.  

I do another similar recipe which uses cracker crumbs  called Butter Chicken and that always comes out delicious, so I thought this would as well. I was right!

WHAT YOU NEED TO MAKE GRANDPA'S FIREHOUSE CHICKEN

Just a few simple ingredients. This is incredibly easy and delicious.

• 2 boneless, skinless chicken breast fillets (about 1 pound)
• salt and black pepper to taste
• 1/2 cup (110g) full fat mayonnaise
• 3 TBS prepared horseradish
• 1 1/2 cups (181g) seasoned fine dry bread or cracker crumbs
• low fat cooking spray (optional)

 

If I can, I will always buy the free-from chicken breasts.  They are organic and I just think they taste better.  I may be disillusioned as far as that goes, but I do like them better. We have recently (my sister and I) sourced a farmer not far from us that sells fresh/frozen free range chicken.  We are planning on getting a large one to roast for Christmas this year instead of a turkey.

I used Hellman's mayonnaise, and Coleman's Horseradish sauce.

I had some Ritz crackers in the cupboard that needed using up and so I crushed them in a baggie to use instead of bread crumbs (which the original recipe used) with great success.  It was, to put it simply, lovely.

 

HOW TO MAKE GRANDPA'S FIREHOUSE CHICKEN

This is such an easy make.  It makes for a wonderful weeknight supper for the family, although this version is sized for two, it can very easy be doubled or tripled.

Preheat the oven to 425*F/220*C/ gas mark 7. Butter a small baking dish really well.

Place the mayonnaise in a shallow bowl. Whisk in the horseradish.

Place the bread or cracker crumbs in another shallow bowl.

 

Trim any fat or nasty bits from the chicken and discard. Pat dry. Season with a bit of salt and black pepper.

Roll the chicken breasts in the mayonnaise mixture to coat it well all over, then roll it into the cracker/bread crumbs to do the same. Place into the baking dish in a single layer.

 

You may spray the tops with some baking spray if you wish. I did not bother.

Bake in the preheated oven for 20 to 25 minutes, depending on the thickness of your chicken. The chicken is done when the juices run clear and it has achieved an internal temperature of 165*F/74*C.

Serve hot.

 

This chicken was tender and juicy and loaded with flavor.  The crumb was buttery and crisp and added another level of flavor to the dish.  You might think that horseradish would be a predominant flavor, but it really wasn't.  It was there, but it didn't smack you in the face.

I enjoyed it with some mash, Bisto chicken gravy and tender stem broccoli for a really delicious meal!  Quick, easy and very tasty!

 

If you are like me you are always looking for new ways to cook chicken breasts.  The breast of the chicken is the perfect canvas for a variety of flavors and textures. Here are a couple of my favorite recipes that I like to cook!

HERB AND LEMON ROASTED CHICKEN BREASTS - This is a delicious marinade  to use when roasting chicken breasts on the bone. It's nicely flavored with lemon, garlic and a variety of herbs. The chicken comes out juicy and tender and oh so delicious!

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - The sauce really makes this dish. The chicken is marinated in some of it prior to grilling and then the finished chicken is served with more of this delicious herbed and spicy sauce to spoon over top. Fabulously tasty!

Yield: Serves two

Author: Marie Rayner

Grandpa's Firehouse Chicken

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This chicken is tender and juicy with a tasty crumb coating. It comes out perfectly delicious every single time! Very easy to make.

Ingredients

• 2 boneless, skinless chicken breast fillets (about 1 pound)
• salt and black pepper to taste
• 1/2 cup (110g) full fat mayonnaise
• 3 TBS prepared horseradish
• 1 1/2 cups (181g) seasoned fine dry bread or cracker crumbs
• low fat cooking spray (optional)

Instructions

1. Preheat the oven to 425*F/220*C/ gas mark 7. Butter a small baking dish really well.
2. Place the mayonnaise in a shallow bowl. Whisk in the horseradish.
3. Place the bread or cracker crumbs in another shallow bowl.
4. Trim any fat or nasty bits from the chicken and discard. Pat dry. Season with a bit of salt and black pepper.
5. Roll the chicken breasts in the mayonnaise mixture to coat it well all over, then roll it into the cracker/bread crumbs to do the same. Place into the baking dish in a single layer.
6. You may spray the tops with some baking spray if you wish. I did not bother.
7. Bake in the preheated oven for 20 to 25 minutes, depending on the thickness of your chicken. The chicken is done when the juices run clear and it has achieved an internal temperature of 165*F/74*C.
8. Serve hot.

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