Spicygingersnapencrustedchickenbreast Recipes

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

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).

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

Steps:

• Heat oven to 400°F. In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
• Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.
• Preheat oven to 425°F. Drizzle butter over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Steps:

• In a small bowl, combine the first seven ingredients. Sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium-high heat for 5-7 minutes on each side or until juices run clear.

Steps:

• In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13x9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear.