• Serves 6.

This Recipe was made with

Molasses Molasses

Gingersnap Gingersnap


  • 1/2 cup milk
  • 2 tablespoons Dijon mustard
  • 2 teaspoons honey
  • 4 boneless skinless chicken breasts cut in 1/2" x 1/2"x3" strips
  • 1 cup finely crumbled ARCHWAY Ginger Snaps
  • 1 cup finely crumbled ARCHWAY Molasses cookies


  1. Preheat oven to 350ºF.
  2. Grease or coat a large cookie sheet with non stick cooking spray.
  3. Place milk, mustard and honey in a small mixing bowl and blend well.
  4. Add chicken and toss to coat evenly.
  5. Mix all cookie crumbs together in a shallow pan and roll chicken strips in it.
  6. Place coated strips on cookie sheet and bake 30-35 minutes or until no longer pink inside (cut one to test doneness).
  7. Serve hot.