Chicken Chesterfield

Chicken Chesterfield pairs baked chicken breasts with a mayonnaise-based horseradish-mustard sauce, white cheddar, and bacon.

A brief broil blends the cheese with the sauce and lightly browns the topping. The chicken is served over steamed, seasoned green beans with a light sprinkle of paprika.

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Before you start

Have a foil-lined baking pan, cooking spray, a meat thermometer, and an ovenproof serving platter ready.

Use shredded white cheddar, crisp-cooked and coarsely chopped bacon, and whole green beans that have been steamed and seasoned.

FoodSafety.gov gives 165°F (74°C) as the safe minimum internal temperature for chicken breasts before serving. If that checkpoint has not been reached, continue baking until it is met. This recipe calls for 170°F in the thickest part.

Ingredient notes

• white cheddar cheese: Use shredded cheese for the topping.
• bacon: The bacon should be crisp-cooked and coarsely chopped.
• fresh green beans: Keep the beans whole; steam and season them for serving beneath the chicken.

Chicken Chesterfield recipe

Chicken Chesterfield

Chicken Chesterfield tops baked chicken breasts with a horseradish-mustard sauce, white cheddar, and bacon. The topped chicken is briefly broiled and served over seasoned green beans.

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Total Time 45 minutes mins

Servings: 8 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1 cup mayonnaise
• 1/2 cup prepared horseradish
• 1/2 cup spicy brown mustard
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 8 boneless skinless chicken breasts
• 4 cups white cheddar cheese shredded
• 6 slices bacon crisp-cooked and coarsely chopped
• 8 cups fresh green beans whole; steamed and seasoned
• 1 teaspoon paprika for sprinkling over the top

Method

 

1. Preheat the oven to 375°F.
2. In a bowl, thoroughly mix the mayonnaise, horseradish, mustard, Worcestershire sauce, and cayenne. Cover and chill.
3. Lightly spray a foil-lined baking pan with cooking spray.
4. Place the chicken breasts in the baking pan. Bake for about 20 minutes, until done, with a meat thermometer reading 170°F in the thickest part of the chicken. Transfer the cooked chicken to an ovenproof serving platter.
5. Top the chicken breasts with the horseradish-mustard sauce, then sprinkle with the white cheddar and bacon.
6. Broil for 1–1 1/2 minutes, or until the cheese blends with the sauce and is lightly browned.
7. Spoon the steamed, seasoned green beans onto the plates. Top with the chicken and sprinkle lightly with paprika.

Notes

Preparation time: 10 minutes.

Tips for success

Cover and chill the thoroughly mixed horseradish-mustard sauce before topping the baked chicken.

Use an ovenproof serving platter for the chicken because the topped breasts go under the broiler.

The broiling checkpoint is cheese that blends with the sauce and is lightly browned.

What to serve with it

Spoon the steamed, seasoned green beans onto plates, top with the chicken, and sprinkle lightly with paprika. Makes 8 servings.

Related recipes

Creamy Horseradish Chicken Like Chicken Chesterfield, this dish pairs chicken breasts with a horseradish-mustard sauce. Its sauce includes half-and-half and sour cream. Horseradish Baked Chicken Another baked chicken breast dish with horseradish, this version uses a white wine and apricot-preserve sauce rather than a cheddar-and-bacon topping.