Spicygingersnapencrustedchickenbreast Recipes

GARLIC-GINGER CHICKEN BREASTS WITH CILANTRO AND MINT

Steps:

• Make the marinade: Add the garlic, ginger, mint, cilantro, lemon juice and 3 tablespoons oil to a large resealable bag. Seal the bag and massage to combine the ingredients into a paste. Add the coriander, turmeric, amchur (if using), red chile powder and salt, and seal the bag. Shake or massage to combine.
• Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts until each breast is coated. Refrigerate at least 2 hours and up to overnight.
• Warm a large lidded skillet over medium-high heat. Once the pan is quite hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade and shake gently to remove any excess marinade. Add it to the pan. Working in batches if necessary, cook the breasts, undisturbed, until lightly golden underneath, 1 to 2 minutes, then flip them and cook until lightly golden on the second side, 1 to 2 minutes.
• Reduce the heat to low, cover, and cook the chicken for 10 minutes (no peeking!). Turn off the heat (if you have an electric stove, take the pan off the heat) and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that finishes cooking the chicken.
• Check to make sure the breasts are cooked through: There shouldn't be any pink in the middle. If you have a meat thermometer, the chicken should register at least 165 degrees. Place the chicken on a cutting board, and slice each breast into strips. Garnish with mint and cilantro.

SPICY GINGERSNAP ENCRUSTED CHICKEN BREAST

Steps:

• 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).