03/10/16 - 1:30pm - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Supermarket Guru, Phil Lempert. Our topic: Organic foods. What does organic really mean? What are the US guidelines? Where does our organic food come from?
Horseradish Encrusted Chicken with Garlic Sweet Potatoes and Snow Peas
Horseradish mixed with mayonnaise gives a zip to these boneless, skinless chicken thighs while the Panko breadcrumbs form a golden crust. Chicken thighs have great flavor and remain juicy when sautéed.
Panko breadcrumbs are a Japanese variety of breadcrumbs and are made from bread that has been baked or toasted giving them a firm texture.
The potatoes and Snap Peas take only minutes to make in a microwave oven. The recipe is from my book, Quick and Easy Chicken.
Fred Tasker’s wine suggestions: A wine for horseradish-flavored chicken? Wow. OK. Let’s try a lightly sweet white chenin blanc, to ease the sting of the root.
HORSERADISH ENCRUSTED CHICKEN
3/4 pound boneless, skinless chicken thighs
1/4 cup reduced-fat mayonnaise
2 tablespoons prepared horseradish
1/4 cup panko breadcrumbs
2 teaspoons olive oil
Salt and freshly ground black pepper to taste
Remove visible fat from the chicken. Mix mayonnaise and horseradish together in a bowl. Place breadcrumbs on a plate. Dip chicken into the mayonnaise mixture, making sure all sides are coated. Then, dip chicken into breadcrumbs coating all sides. Heat oil in a large nonstick skillet over medium heat. Add chicken. Cook 5 minutes, turn and cook 5 minutes. A meat thermometer should read 165 degrees. Remove to 2 dinner plates and sprinkle with salt and pepper to taste. Makes 2 servings.
GARLIC SWEET POTATOES AND SUGAR SNAP PEAS
3/4 pound sweet potatoes
2 cups sugar snap peas, trimmed
1 teaspoon minced garlic
1 teaspoon olive oil
Salt and freshly ground black pepper
Peel potatoes and cut into strips about the same size as the sugar snap peas (about 2-inches by 1/2-inch).
Place potatoes, sugar snap peas and garlic in a microwave-safe bowl. Microwave on high for 3 minutes.
Stove top method:
Bring a sauce pan of water to a boil and add the potatoes. Boil 3 minutes, add sugar snap peas and garlic. Boil 2 more minutes. Drain.
Add olive oil and salt and pepper. Toss well. Makes 2 servings.
Nutrition InformationHORSERADISH ENCRUSTED CHICKEN:Per serving: 402 calories (48 percent from fat), 21.5 g fat (3.8 g saturated, 7.7 g monounsaturated), 138 mg cholesterol, 36.5 g protein, 13.4 g carbohydrates, 1.1 g fiber, 504 mg sodium. GARLIC SWEET POTATOES AND SUGAR SNAP PEAS: Per serving: 196 calories (11 percent from fat), 2.5 g fat (0.4 g saturated, 1.7 g monounsaturated), no cholesterol, 4.6 g protein, 40.0 g carbohydrates, 6.8 g fiber, 97 mg sodium.Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
3/4 pound boneless, skinless chicken thighs, 1 jar reduced-fat mayonnaise, 1 jar prepared horseradish, 1 container panko breadcrumbs, 1 package sugar snap peas and 1 pound sweet potatoes.
Staples: Olive oil, minced garlic, salt and black peppercorns.
- Boneless, skinless chicken breasts can be used instead of thighs.
- 2 garlic cloves can be substituted for the minced garlic.
- Prepare ingredients.
- Make chicken.
- While chicken cooks, make potatoes and snap peas.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer