Main Dishes, Poultry

Chicken Chesterfield

  • 1/4 cup Mayonnaise
  • 2 tablespoons Horseradish
  • 2 tablespoons Mustard, dijon-style
  • 3/4 teaspoon Worcestershire sauce
  • 3 to 4 drops Hot sauce
  • 2 Chicken breasts, boneless
  • 2 cups Green beans, frozen
  • 1 tablespoon Oil
  • 3 strips Bacon, crisp, chopped
  • 1/2 cups Cheddar cheese, mild, shredded
  • Dash Paprika

    • In a small bowl, combine mayonaise, horseradish, mustard, worcestershire sauce and hot sauce; mix well. Cover and chill. Cook beans according to package directions; drain and keep warm. Cut chicken breasts in half if very large.In a large skillet, heat oil over medium high heat.Add chicken; cover and cook 6 minutes. Turn chicken over. Cover and cook 5- minutes more or until juices run clear. Place chicken breasts side by side on greased baking sheet. Top chicken evenly withbacon and sauce. Top with cheese and sprinkle with paprika. Broil 4-6 inches from heat for 1-2 minutes or until lightlybrown and cheese is melted. Arrange beans on plate and top with chicken.

    2 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Maureen Randall of Plymouth, MA. 

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