Recipe by MarthaStewartWanabe
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.
Top Review by Sydney Mike
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]
- 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 See How It's Made
- 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).