"Sheldon" > wrote

> On Jul 23, 5:54?pm, "Nancy Young" > wrote:
>> "James Silverton" > wrote
>>
>> > Baked Chicken With Green Spinach-Horseradish Sauce
>>
>> > Serves 8
>> > Recipe By: Robin Miller
>>
>> > Aside from the fact that it was not baked but fried, the sauce was
>> > insipid!
>> > The instructions were also a bit weird, advising reserving half of it
>> > for
>> > another day. Why not use half amounts?
>>
>> Funny. Robin Miller has a show on FoodTV, and her schtick is
>> cooking for very busy people. Everything morphs into a second
>> meal.

> Personally I happen to love horseradish, and I love spinach, and baked
> chicken is always good... so now I'm itching to see this so-called
> insipid recipe... how can horseradish be insipid???

I see it. However, I don't see this recipe from Robin Miller on
the Food Network website, so who knows what the source was.
Someone name Terry Pogue posted it yesterday at 3:38.

Baked Chicken With Green Spinach-Horseradish Sauce

Serves 8
Recipe By: Robin Miller

Cooking spray
8 chicken breast halves (4-ounce) boneless skinless
Salt and ground black pepper
1 packages frozen chopped spinach -- thawed and squeezed dry
1/2 cups light mayonnaise
1/4 cup vermouth
6 tablespoons prepared white horseradish
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
4 cup cooked rice (regular or instant)
Lemon wedges -- to garnish

Coat a large saute pan or large stovetop grill pan with cooking spray.
Season both sides of chicken with salt and black pepper. Place chicken on
prepared pan and cook until golden brown on each side and cooked through.
Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth,
horseradish, lemon juice, and parsley. Process until blended and smooth.
Season, to taste, with salt and black pepper. Spoon sauce over half of the
chicken. Reserve remaining chicken for another recipe. Serve half (2 cups)
of the rice with this meal and reserve remaining rice for another recipe.
Garnish with lemon wedges.

Prep Time: 10 minutes
Cook Time: 20 minutes

Yield: 4 servings