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Baked Stuffed Chicken IV Recipe


1 pound skinless, boneless chicken breast meat

1 small onion, chopped

1 (10 ounce) can condensed chicken broth

2 teaspoons salt

1 teaspoon dried minced onion

1 teaspoon dried marjoram

3 tablespoons prepared horseradish

1 teaspoon dried minced onion

1 teaspoon dry mustard

1/2 teaspoon lemon juice


Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a shallow baking dish, drippings removed. Season with salt, onion, marjoram, horseradish, marinade, horseradish, mustard and lemon juice. Place dish in oven for 20 minutes.

Bake uncovered for 1 hour. Cool. Slice chicken meat and remove meat fat. Drain skin, and pat dry with paper towels.

Remove chicken from marinade and place on rack of a shallow baking dish. Mix brown gravy mixture and horseradish sauce.

Bake uncovered for 1 hour, shaking bag occasionally. Thoroughly coat chicken and shred.


KRappa writes:

⭐ ⭐ ⭐ ⭐

I needed a a rum sauce so I went to the chemist and bought 75gms of Royal Thai Chili flakes. He said he could beat it but added too many spices. So I took half of a large yellow onion and about a tablespoon of peppercorns and added it. He said it was sufficient but warned against letting it rise too long as it can quickly become grainy. I let it rise until I was ready to use it in about an hour and a half. it was spicier than rum but still smooth. i wish people who make this would let it rise as long as it is AND SHARE THE TIPS! it is great for starting recipes but if you let it rise too long it can become powdery. and worse still, if you tamp it down with warm water before putting it