This Firehouse Chicken is a delicious, easy meal that is so good, it’s sure to make a regular appearance on your dinner table!
This Firehouse Chicken is really just a simple variation of breaded baked chicken breast. Before breading the chicken, it’s dipped in a sauce made by mixing together mayonnaise and prepared horseradish. This extra coating keeps the chicken super moist during the baking process, but it also adds a delicious creamy layer with a gentle, flavorful warmth thanks to the horseradish beneath the breadcrumbs.
4 boneless, skinless chicken breast halves (about 2 pounds)
1 cup mayonnaise
6 tablespoons prepared horseradish
3 cups of seasoned bread crumbs or enough to coat chicken
Non-stick cooking spray
Preheat oven to 425 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
Trim any visible fat from the chicken breasts.
Mix mayonnaise and horseradish until blended in a medium sized bowl.
Spread breadcrumbs out on a plate.
Dip chicken in mayonnaise mixture on both sides until well coated. Shake off any excess. Then lay chicken in breadcrumbs turning to coat on both sides.
Place breasts in prepared pan. Spray the top of the chicken with cooking spray until crumbs are coated. (There is enough fat in the mayonnaise that you don’t need any more fat to coat the crumbs so cooking spray works really well to help the bread crumbs brown while baking.)
Bake at 425 degrees until cooked through, about 20-25 minutes. Cooking time will vary depending on thickness of breast.
Use the “poke test” to test for doneness. If you poke the thickest part with your finger and it bounces back, it is done. Or, use a probe thermometer inserted into thickest part of the breast and remove from the oven when the internal temperature reaches 155-160 degrees. It will cook a little longer out of the oven with a final temperature of 165 degrees.