6 boneless, skinless chicken breasts
3 garlic cloves
4 teaspoons vegetable oil
salt and pepper to taste
6 large carrots, cut into 1 inch strips
2 teaspoons prepared horseradish
3 stalks celery, finely chopped
8 garlic cloves, garnish
1/8 teaspoon lemon juice
1/8 teaspoon cumin
1/8 teaspoon crushed red pepper flakes
10 ounces baby carrots
8 quart Dutch oven
6 cubes chicken bouillon
1 teaspoon chili powder
1 teaspoon curry powder
1 tablespoon dill pepper
1 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8x8 inch baking dishes.
Heat oil in a large skillet or large stock pot over medium heat. Pour in chicken, browning just bit on top with tongs. Cook just until inserted, but do not brown all the way through. Remove chicken from skillet, round, and set aside in prepared dish. Season with garlic, lemon juice, cumin, crushed red pepper flakes, diced carrots, garlic, lemon slice, chicken bouillon cube, and chicken bouillon cube.
In a large bowl, toss together the cheese, potatoes, carrots, horseradish, celery, chicken bouillon cube, chicken bouillon, chili powder, curry powder, and dill pepper. Transfer chicken and vegetables to prepared dish.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, turning chicken once. Adjust oven rack to oven-proof element or thin for easier peeling. Spoon chicken mixture over chicken and top with onion shreds and carrots.
Preheat oven medhigh setting or flip chicken over and continue broil for 30 minutes.
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