Crispy Gingersnap Chicken

Crispy Gingersnap Chicken


The secret ingredient is cookies!


1 1/2 cups gingersnap cookie crumbs (see instructions below)
1/4 cup Dijon mustard
3 tbsp honey
1 1/2 tbsp bourbon
4 boneless skinless chicken breasts (4 to 6 oz. each)

  1. Preheat oven to 375 F.
  2. To make cookie crumbs, purée gingersnaps and transfer to a shallow dish. (You could also use plain oatmeal or digestif-style cookies as long as they don't contain chips or fruit. Steven prefers gingersnaps because of their spicy flavour and touch of salt.)
  3. Combine mustard, honey and bourbon; set aside.
  4. Cut 3 shallow slits in chicken to help mustard coating penetrate and flavour the inside.
  5. Roll chicken first in mustard mixture, then gingersnap crumbs. If making ahead, refrigerate until ready to bake.
  6. Bake on a parchment-lined baking sheet for about 25 minutes.

Tip: For the kiddies, make chicken fingers instead—just leave out the bourbon!