1 lemon, juiced
1 tablespoon orange zest
3 tablespoons butter
1 tablespoon prepared horseradish mustard
2 skinless, boneless chicken breast halves
1/2 (6 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 egg, beaten
1 cup all-purpose flour
1 teaspoon baking powder
Lightly grease a large baking sheet.
Use a slotted spoon to loosen the layers of skin from the chicken breasts and set aside. Brush lemon juice onto the bottom of a large bowl or bowl lined with aluminum foil. Pour chicken into the pan of aluminum foil while it is still warm. Sprinkle lemon zest over browned chicken, stirring well.
In a medium bowl, cream cheese with 1 cup butter or margarine. Mix in the horseradish. Lightly beat egg with lemon juice. Stir together flour, baking powder and lemon zest. Pour egg mixture over chicken.
Heat yogurt mixture into a large bowl. Attach the chicken to the thickened cream cheese mixture and pour chicken on top.
Bake uncovered for 1 hour in preheated oven.
While chicken is baking, pour chicken broth over the bottom of a large saucepan. In a small bowl, mix sparkling white wine and lemon zest. Pour in chicken broth and bring to a boil over medium heat.
When chicken has finished baking, pour as much of the chicken broth over the pan as you can, adding some to cover. Return chicken to the pan and cook over high heat, stirring chicken occasionally, until golden brown.
While chicken is baking, mix together the cream cheese mixture and cream cheese cheese mixture and stir into the saucepan over high heat. Cook and stir until thickened.
Remove chicken from pans of oven and continue to cook on low heat. Mix cream cheese mixture and chicken broth into the saucepan, stirring frequently, until thickened. When the chicken is cooked, spoon over cream cheese mixture and chicken mixture. (Note: This can be done at any time of the day, if you like.) Serve over white rice.
⭐ ⭐ ⭐ ⭐ ⭐