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Cinnamon Chicken with Roasted Beetroot and Horseradish Cream
Ingredients:
Method:
- Place the beetroot on a baking tray and lightly drizzle over half the oil. Bake in a 200°C preheated oven for about 40 minutes or until just tender when tested with a skewer.
- Cool and peel. Cut into quarters and set aside
- Mix together the horseradish and sour cream, season with salt and pepper. Cover and refrigerate until serving
- Mix the cinnamon, sherry, remaining oil and sugar in a bowl. Toss the chicken and coat with the cinnamon mixture.
- Heat a lightly greased frying pan over medium heat. Cook the chicken breasts for 2 minutes each side until golden.
- Remove from pan and place on a baking tray and bake in a 180°C preheated oven for 10 minutes or until chicken is just cooked through.
- Cool slightly and slice, serve with roasted beetroot and horseradish
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