Gingersnap Chicken Tenders
1/2 c orange marmalade
2 t water
1 t Dijon mustard
1/2 t salt
12 gingersnap cookies
1 large egg
1 1/4 pounds chicken breast tenders

In cup, stir marmalade, water and mustard. Set aside.

In blender, pulse cookies until fine crumbs form. Transfer crumbs to waxed paper.

In bowl, lightly beat egg.

Dip tenders in egg, then in crumbs. Place chicken on cookie sheet, sprinkle with ½ t salt and spray with cooking spray. Broil tenders, without turning over, 3 to 5 minutes or until they lose their pink color throughout. Serve with marmalade sauce.