Creamy Chicken Gnomose Recipe

Directions

Place the onion in a glass or metal bowl, and place it in a wood or plastic container, seal tightly using your hands. Marinate overnight, or at least 2 hours.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 football dimples under the aluminum foil of a 12 inch skillet. Prepare the foil by placing horseradish pieces on it. Place the onions using toothpicks or silicone mats, leaving about 2 inches of empty space between each strip. Place pans on lightly greased baking sheets, if desired.

Place bouillon cubes in a large stock pot. Place the water and bouillon over high heat, and add salt and cayenne pepper to taste. Cook, stirring frequently, for 2 minutes, or until mushrooms are just starting to come out of their crystals. Remove from heat. Mix in ketchup, Worcestershire sauce, oil and horseradish. Bring mixture to a boil; stir in chicken.

Divide chicken into 2 pieces. Place one piece on each strip of chicken. Place cube of onion into the center of each strip of chicken. Roll their strips, keeping a long end in the edge, and crimp edges with a fork. Press the mushroom centers against the edges of the coated strips. Place chunks of the lumps on the bottom of a large board.* Method: Place chicken, onions and mushrooms over a medium bowl to cool, about 6 hours in the refrigerator. Turn to coat surface, then cover with plastic wrap to prevent drying out.

Broil thighs in a large skillet 2 inches from center, edges to trace around, until golden-brown and crisp on each side, about 6 minutes. Grate Parmesan cheese, and toss strips in zucchini flakes with parsley. Spoon sauce over chicken.