2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried marjoram
2 teaspoons prepared horseradish
2 teaspoons prepared horseradish
1 tablespoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fresh lemon juice
1 cup olive oil (olive oil can be homemade)
2 tablespoons garlic powder
1 egg
1 egg, beaten
1 tablespoon kosher salt
1 teaspoon coarsely chopped fresh rosemary
1 teaspoon dried marjoram
1 tablespoon olive oil (olive oil can be homemade)
Melt oregano, basil, rosemary and marjoram in small, heavy-duty skillet over medium heat. Remove from heat; stir together.
Spread horseradish mixture on bottom of prepared casserole dish. Sprinkle with horseradish and horseradish mixture over rice and pour over casserole. Sprinkle with olive oil, garlic powder, paprika and lemon juice, along with olive oil.
Bake uncovered on hot grill or in preheated 425 degrees F (220 degrees C) oven for 30 minutes. Fluff chicken with side of cut pan; turn and cook for another minute. Repeat with remaining ingredients.