Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rice crisps breaded mango coconut baked chicken breasts. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Make Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Family Meal. Here is how you achieve that. Ingredients of Rice Crisps Breaded Mango Coconut baked chicken breasts.
Rice Crisps Breaded Mango Coconut baked chicken breasts is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Rice Crisps Breaded Mango Coconut baked chicken breasts is something that I have loved my whole life.
To begin with this recipe, we must 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:
- Make ready 1 lb Boneless skinless chicken breasts
- Get 4 tbsp mango coconut sauce
- Take 1 1/4 cup rice Crisps
My mom and I always loved the Mango Chicken Curry at our local Indian restaurant. And by loved, I mean we could drink the sauce. Heat a large nonstick skillet over medium-high heat. Do not cover pan or turn chicken while baking.
Steps 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
Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine. Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Scatter the butter pieces over the chicken. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well.
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