Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, rice crisps breaded mango coconut baked chicken breasts. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Steps Place chicken breasts in sealable bag. Pour mango coconut sauce into bag. Mix together covering all the chicken. In a steel sauté pan add half of the olive oil and coconut oil and warm over a medium heat.
Rice Crisps Breaded Mango Coconut baked chicken breasts is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Rice Crisps Breaded Mango Coconut baked chicken breasts is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook rice crisps breaded mango coconut baked chicken breasts using 3 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Rice Crisps Breaded Mango Coconut baked chicken breasts:
- Prepare 1 lb Boneless skinless chicken breasts
- Take 4 tbsp mango coconut sauce
- Get 1 1/4 cup rice Crisps
Stir and boil on medium/high heat. Reduce heat while sauce thickens to desired consistency. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture. Heat the oil in a large skillet over medium-high heat.
Instructions to make Rice Crisps Breaded Mango Coconut baked chicken breasts:
- Place chicken breasts in sealable bag.
- Pour mango coconut sauce into bag. Mix together covering all the chicken.
- Refrigerate for 1 hour
- Preheat oven to 375°F
- Line shallow sheet with aluminum foil. Bake for 45 - 60 min or until done.
- Place rice crisps in tray and place chicken in tray covering with rice crisps.
- Place in shallow tray lined with aluminum foil. Bake for 45-60 min or until done
To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture. Heat the oil in a large skillet over medium-high heat. Place in single layer, skin side up in shallow baking pan coated with cooking spray or foil lined. When I first started dating my husband this was my go to because he would gobble it up and believe that I was a fantastic cook. Luckily, for him, I've gotten much better at cooking and I've expanded my recipe repertoire but this is still a favorite go to.
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