Gingersnap Chicken Fingers Recipe

Gingersnap Chicken Fingers

16 gingersnaps, finely chopped

½ c. panko breadcrumbs

Salt, pepper, and paprika to taste (no more than ½ tsp. each)

1 egg, beaten

4 chicken breasts, cut into strips (3 per breast)

Heat oven to 425 F.  Coat strips with egg.  Press into breading mixture, turn over and press again.  Place on greased cookie sheet.  Cook 15 minutes.  Turn.  Cook 5-10 minutes more depending on thickness. 

Serve plain or with honey mustard sauce.  Makes 12 strips (4 servings).  

To God be all glory.