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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rice crisps breaded mango coconut baked chicken breasts. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Add Broccoli & Cheddar Cheese To Chicken & Yellow Rice For A Tasty One-Pot Meal. Rice Crisps Breaded Mango Coconut baked chicken breasts step by step. Place chicken breasts in sealable bag.

Rice Crisps Breaded Mango Coconut baked chicken breasts is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Rice Crisps Breaded Mango Coconut baked chicken breasts is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 1 lb Boneless skinless chicken breasts
  2. Prepare 4 tbsp mango coconut sauce
  3. Make ready 1 1/4 cup rice Crisps

Place chicken breasts in sealable bag. See recipes for Chicken breast with mango too.. Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.

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

Heat the oil in a large skillet over medium-high heat. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated. The rice absorbs the chicken juices as it cooks, adding loads of flavour.

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