Saturday, August 27, 2011

Easy, Spicy, Crunchy, Baked Chicken Breast

Robert Rothschild Farm
All Natural, Gluten Free
Roasted Pineapple &
Habanero Sauce
I was intrigued by a new sauce at Costco, knowing it was something Hubby would like.  The "Roasted Pineapple & Habanero Sauce" sat in our pantry for several weeks... It'd occasionally catch my eye, and I'd briefly consider vague ideas of how to use it, but never did. 

When reorganizing the pantry to give Princess Sassy and Prince Steadfast their own shelf this week, I discovered it again, and decided to read the recipe offered on the back.  It was for tilapia, but I decided to make a couple of changes and use chicken breast instead.

It went together very quickly, and the result was a hit with the family.

Crispy Chicken Breast with Pineapple & Habanero Sauce

7 boneless, skinless chicken breasts, cut in half
2 eggs
1/2 cup Ranch dressing
8 oz Panko bread crumbs
salt and pepper
Roasted Pineapple & Habanero Sauce

Heat oven to 375 degrees.

Beat eggs in medium, shallow bowl, and mix in Ranch dressing. Pour the Panko crumbs into a similar bowl.  

Dip the chicken pieces in the egg/Ranch mixture, then coat in the crumbs.  

Place on a greased rack in a large roasting pan.  Sprinkle with salt and pepper.  Spritz with cooking oil spray (like Pam), if desired, to aid in browning.  
Bake approximately 35 minutes...Until internal temperature reaches 165-170 degrees. 
Pour the sauce on top of each piece, and serve.

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