Rice Crisps Breaded Mango Coconut baked chicken breasts

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, rice crisps breaded mango coconut baked chicken breasts. It is one of my favorites. This time, I will make it a little bit unique. This will be really 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Rice Crisps Breaded Mango Coconut baked chicken breasts is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have rice crisps breaded mango coconut baked chicken breasts using 3 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Rice Crisps Breaded Mango Coconut baked chicken breasts:
  1. Take 1 lb Boneless skinless chicken breasts
  2. Make ready 4 tbsp mango coconut sauce
  3. Make ready 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:
  1. Place chicken breasts in sealable bag.
  2. Pour mango coconut sauce into bag. Mix together covering all the chicken.
  3. Refrigerate for 1 hour
  4. Preheat oven to 375°F
  5. Line shallow sheet with aluminum foil. Bake for 45 - 60 min or until done.
  6. Place rice crisps in tray and place chicken in tray covering with rice crisps.
  7. 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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