Spicy Gingersnap Encrusted Chicken Breast |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
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. 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:
1. Preheat oven to 375°F.
2. Combine crushed gingersnaps, garlic powder, paprika, cayenne pepper, salt and pepper in a wide bowl.
3. Pound chicken breasts with a meat mallet to 1/2-inch thickness.
4. Coat the bottom of a baking pan with approximately 1 tbs. of cooking spray.
5. Spray each side of both chicken breasts with approximately 1 tbs. cooking spray and dredge in gingersnap mixture.
6. Lay chicken breasts side-by-side in baking pan. Sprinkle desired amount of leftover gingersnap mixture on and around chicken breasts.
7. Bake for 25-30 minutes or until chicken is done (juices run clear when pricked with a fork).
|
|