Chicken with Horseradish Crust and Strawberry Glaze
- Yield: 4 servings
- 1bunch broccoli rabe, stems trimmed
- 1cup balsamic vinegar
- 5tablespoons olive oil, divided
- 1/2teaspoon each salt, black pepper
- 4-- boneless, skinless chicken breast halves
- 2tablespoons coarse grained mustard
- 1teaspoon soy sauce
- 1/2cup dry bread crumbs
- 1tablespoon prepared horseradish
- 2cloves garlic, minced
- 1/4teaspoon red pepper flakes
- -- salt and pepper, to taste
- -- Garnish: fresh strawberries
Heat oven to 400 degrees. Cook broccoli rabe in a large pot of boiling water 2-3 minutes. Drain. Refresh in ice-cold water. Drain. Set aside. In a 2 quart saucepan blend vinegar and preserves. Cook over medium heat until thick and syrupy, 5-8 minutes. Keep warm over low heat.
Heat 1 tablespoon olive oil over high heat in a 12 inch oven-proof grill pan. Season chicken with salt and black pepper. Add chicken to pan and sear about 1-1/2 minutes per side. Remove pan from heat. In a small bowl blend mustard and soy sauce. Spread about 2 teaspoons mustard mix over each breast. In a medium bowl blend bread crumbs, 2 tablespoons olive oil and horseradish. Divide crumbs among chicken, covering tops completely and pressing to adhere. Place pan in 400 degrees oven 5-6 minutes, or till chicken tests 165 degrees. Remove pan from oven. Let chicken rest 5 minutes.
While chicken rests, heat 2 tablespoons olive oil over medium heat in a 10 inch skillet. Add garlic and red pepper flakes. Cook 1 minute. Stir in broccoli rabe and heat through. Season with salt and pepper, to taste.
To serve: spoon about 3 tablespoons balsamic glaze in center of each of 4 plates. Top each with a chicken breast. Place broccoli rabe alongside. Drizzle remaining glaze decoratively around plate. Garnish with fresh strawberries. Serves 4.