3 cloves garlic, minced
1 (4 ounce) can cream cheese, softened
1 pinch ground ginger
2 tablespoons prepared horseradish
1/2 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon prepared horseradish
1 1/2 teaspoons dry mustard
1/2 teaspoon dry mustard
1/2 teaspoon dried minced red onion
2 large carrots, sliced
1 medium onion, sliced
In a large bowl, mix the cream cheese, ginger, horseradish, salt, onion, horseradish, dry mustard and dry mustard. Mix thoroughly. Cover, and chill in the refrigerator 8 hours.
Preheat skillet or griddle or frying pan over high heat. Place chicken on the prepared grill, and brown on both sides. Remove chicken from skillet, leaving it on the skillet. Return the skillet to the pan, and brown again on both sides until golden brown. Remove chicken from skillet, place on a platter.
Place carrots and onion into the skillet. Spoon a portion of the cream cheese mixture over carrots and onion, and sprinkle over chicken. Cook over medium high heat, stirring occasionally. Continue to stir until the temperature reaches 375 degrees F (190 degrees C). Remove chicken from skillet, and cook for 1 minute, stirring occasionally.
Remove chicken from skillet. Place it onto a platter.
Remove the skillet from heat, and place the lid on the skillet. Place the carrots and onions on the skillet. Spoon the cream cheese mixture over the vegetables. Cook over medium high heat, stirring occasionally, until the vegetables are tender. Season with grated lemon zest.
Bring chicken to a boil, and continue cooking about 5 minutes per side, stirring occasionally. Reduce heat to low, and simmer until chicken is cooked through, about 1 minute per side.