1 pound skinless, boneless chicken breast quarters
2 tablespoons olive oil
1 clove garlic, minced
1/4 medium onion, minced
1 teaspoon salt
1 dash black pepper
1 teaspoon dried minced onion
1 clove garlic, minced
1 1/2 teaspoons prepared horseradish
1 (10 ounce) can thinly sliced fresh mushrooms
Preheat oven to 400 degrees F. Grease a 10x15 inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Stir-fry 1/4 teaspoon garlic into chicken until golden brown. Stir in onion, salt, pepper, and onion garlic. Mix well and cook for about 5 minutes. Serve hot.
In a large bowl, mix the horseradish, mushrooms and marinade. Season with salt, pepper, garlic, horseradish mixture and mushrooms. Pour mixture over chicken.
Bake uncovered in preheated oven for 45 minutes, turning once so that chicken does not brown on top. Divide chicken evenly among prepared baking dish and sprinkle with bread paste.
Cover baking sheet with foil and place dish in a large square baking dish. Sprinkle with bread paste. Bake for another 5 minutes, until internal juices of chicken are no longer pink and juices run clear. Reduce temperature to 350 degrees F (175 degrees C).
Bake uncovered for 30 minutes, uncovering foil and leaving uncovered for 5 to 6 minutes for browning. Flip chicken, drum stick end to end and baking sheets. Cook an additional 20 minutes, uncovered, tops off cooked drumsticks hanging onto foil.