We’re still on a bit of the horseradish impossibility kick at the house.

I wanted to create more than one fantastical, flavorful, and fulfilling phenomenon with the interesting little root.

The bite, the bitter, the aromatic zing… it’s all just too enticing.

This time, instead of balancing the bite with sweet, the dish is a bit more mellow in many ways, but still super poignant with the addition of both preserved lemons and an ultra sharp white cheddar.

When all said and done, it DID win the “oh my good god” award.

Therefore, simply stated, you must try it.

Lemon Thyme Horseradish Chicken

1 large chicken breast
juice of 1/2 lemon
sea salt and pepper

2 Tbs. butter
1/4 sweet yellow onion, finely diced
1/2 cup fresh horseradish root, peeled and shredded
2 large parsnips, peeled and shredded
juice of 1/2 lemon
sea salt and pepper
2 Tbs. fresh thyme leaves
2 Tbs. preserved lemons, rinsed and sliced
3 oz. sharp white cheddar cheese, cubed into 1/4″ pieces

Preheat the oven to 425 degrees. Place the chicken in a baking dish and season with salt and pepper, as well as lemon juice. Bake, covered, for about 35-40 minutes. 
Remove from oven and allow to cool.
Slice.

Meanwhile, heat the butter in a large skillet. Sauté the onion, horseradish, and parsnips until soft. Season with plenty of salt and pepper. Stir in the lemon juice and fresh thyme.

To serve, arrange the sliced chicken breast over the shredded vegetables and top with preserved lemons and the cheddar cheese.

The bite is brilliant.