Gingersnap Chicken Breast with Samuel Adams OctoberFest & Raisin Gravy (Recipe by Chef David Burke)
- 4 chicken breasts
- 1 cup gingersnap cookies, ground
- 2 egg whites
Method: Season chicken with salt and pepper. Cut with semi-whipped egg whites. Coat with cookie crumbs. Bake at 350 degrees for 30 minutes or until cooked.
- 2 tbs butter
- 1 cup chopped onions
- 1 tbsp garlic
- ½ cup raisins
- 12 oz Samuel Adams OctoberFest
- Juice of 2 lemons
- ½ cup brown gravy
Method: Sautee onion and garlic until brown. Add beer and brown gravy and reduce by half. Add raisins. Cook for another ten minutes. Mix in 2 oz butter and salt and pepper. Add steamed spinach underneath chicken for a garnish. Pour sauce over chicken and top with lots of chopped chives.