Spicy Gingersnap Encrusted Chicken Breast
"I quickly threw this recipe together one night as an experiment. It resulted in sweet-and-spicy crunchy-coated moist chicken breasts, which DH gobbled down and professed his gratitude. I believe this coating would also be nice on salmon filets, obviously adjusting the cooking time to 10-12 minutes instead of 25-30 minutes."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 boneless skinless chicken breasts
- 1⁄2 cup gingersnaps, finely crushed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons butter-flavored cooking spray
directions
- Preheat oven to 375°F.
- Combine crushed gingersnaps, garlic powder, paprika, cayenne pepper, salt and pepper in a wide bowl.
- Pound chicken breasts with a meat mallet to 1/2-inch thickness.
- Coat the bottom of a baking pan with approximately 1 tbs. of cooking spray.
- Spray each side of both chicken breasts with approximately 1 tbs. cooking spray and dredge in gingersnap mixture.
- Lay chicken breasts side-by-side in baking pan. Sprinkle desired amount of leftover gingersnap mixture on and around chicken breasts.
- Bake for 25-30 minutes or until chicken is done (juices run clear when pricked with a fork).
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Reviews
-
What a great new way to do chicken breasts ~ I was a little skeptical when I saw the gingersnaps ingredient, but made for some VERY TASTY CHICKEN! The only change I made (a small one) was to substitute lemon pepper for the usual S&P! Thanks for a great keeper! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ 12 Days of Christmas Recipe Swap]
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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