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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 tablespoon chili-garlic sauce (found in the international aisle of most supermarkets) |
3 tablespoons pineapple juice |
4 6-ounce boneless, skinless chicken breasts |
3/4 cup bread crumbs |
kosher salt |
3 tablespoons canola oil |
Directions:
1. Heat oven to 450° F. In a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coat. In a separate bowl, combine the bread crumbs, 1/2 teaspoon salt, and the oil. Working with 1 piece at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with the remaining breasts. Bake until cooked through, 12 to 15 minutes.
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