Amorizia Horseradish Pan-Fried Chicken Breast and Balsamic Vinegar Sauce
6-6 oz (6-170 g) chicken breasts, boneless, skinless and flattened
salt and pepper
2 tbsp (25 ml) butter
2 tbsp (25 ml) olive oil
6 sage leaves whole
2 ½ tbsp (35 ml) balsamic vinegar
3 tbsp (40 ml) Amorizia Horseradish Spread
½ cup (125 ml) water, wine or chicken stock
Season the breasts lightly with salt and freshly cracked black pepper. On medium high heat, heat frying pan and add butter and olive oil. Brown the chicken breast skin side down. Keep the heat on medium high and fry for 3 minutes before turning over and cooking for a further 2 minutes. Remove the breast to warm plate and keep in a warm place. If chicken is not cooked through, put in a 400 F oven and cook until just cooked through about 5 minutes. Be careful not to dry out.
Add the sage to pan and cook until it becomes crisp. Add Amorizia Horseradish Spread, balsamic vinegar, stock and bring to a boil. Boil the sauce until reduced by half, then take it off the heat and return the chicken to pan. Serve the chicken breasts on Horseradish Mashed Potatoes and top with remaining sauce.
Serves 6.
Amorizia Horseradish Grilled Chicken with Rosemary Thyme Mustard sauce
6-6oz (6-170g) chicken breast, boneless, and skinless
6 tbsp (75 mL) Amorizia Horseradish Spread
2 tbsp (25 mL) Rosemary Thyme Mustard Sauce
2 tbsp (25 mL) hot mustard, optional
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper to taste
For the marinade, heat Amorizia Horseradish Spread a in a small saucepan over low heat, until liquid. Add the remaining ingredients and whisk to combine. Place the chicken in a Pyrex dish and pour marinade over the chicken. Toss to coat well. Cover and refrigerate for at least 4 hours. You may marinate over night for a richer flavour.
Preheat an outdoor grill, broiler or grill pan. Remove chicken from marinade, season with salt and pepper. Cook chicken over medium heat for 5-7 minutes. Turn and cook on the other side or until firm to touch, 3-5 more minutes.
(Be careful not to burn the chicken. Due to the sugar content of the Amorizia Horseradish Spread, the chicken will brown.)
Serves 6.
Grilled Pork Chop Marinated in Amorizia Horseradish and Rosemary Rush Spice Rub
1 tbsp. (15 mL) Amrorizia Horseradish Spread
1 tsp (5 mL) Rosemary Rush Spice Rub
¾ lb. (350 g) pork chops
salt and pepper to taste
In a medium bowl, mix Amorizia Horseradish Spread and Rosemary Rush Spice Rub. Add pork chops and marinate for at least 2 hours. Season with salt and pepper.
Preheat an outdoor grill or broiler, grill meat on medium high until cooked through.
Serves 2.
Meat Loaf with Amorizia Horseradish Spread
2 lbs. (900 g) lean ground beef
2 tbsp. (25 mL) vegetable oil
½ cup (125 mL) cooking onions, finely chopped
2 stalks celery, finely chopped
¾ cup (175 mL) button mushrooms, chopped
¼ cup (50 mL) Amorizia Horseradish Spread
1/4cup (50 mL) Ketchup
1/2cup (125 mL) bread crumbs
1 tbsp. (15 mL) Fresh thyme, finely chopped
½ cup (125 mL) finely chopped parsley
salt and pepper to taste
In a large skillet, heat oil over moderate heat. Add onions, celery, and thyme and cook until vegetables are soft. Add mushrooms and continue to cook until mushroom liquid has evaporated, about 10minutes. Add Amorizia Horseradish Spread to mushrooms and allow to coat mushrooms. Set aside and allow to cool.
In a large bowl, combine beef, ketchup, breadcrumbs, thyme and parsley to cook vegetables. Season to taste and mix well. In a greased 9” x 15” loaf pan, pat in the meat mixture. Cover with foil and bake for 350 F for 1 hour. Let stand for 10minutes before slicing.
Serves 6-8.