Linda Gassenheimer interviews Supermarket Guru Phil Lempert

Feb 29, 2016

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?   

~~Dinner in Minutes~~

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.



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.


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).

Microwave method:

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.

Helpful Hints

  • 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