Rice Crisps Breaded Mango Coconut baked chicken breasts
Rice Crisps Breaded Mango Coconut baked chicken breasts

Hey everyone, it’s Jim, 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Rice Crisps Breaded Mango Coconut baked chicken breasts is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Rice Crisps Breaded Mango Coconut baked chicken breasts is something which I’ve loved my whole life. They’re nice and they look fantastic.

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.

To get started with this recipe, we have to 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 that.

The ingredients needed to make Rice Crisps Breaded Mango Coconut baked chicken breasts:
  1. Make ready 1 lb Boneless skinless chicken breasts
  2. Make ready 4 tbsp mango coconut sauce
  3. Make ready 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:
  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

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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