| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breasts | |
| 1/2 | c | Diced bell pepper |
| 4 | Ribs celery; 1-inch pieces | |
| 1 | lg | Onion; in big pieces |
| 1 | cn | (no. 2) pineapple tidbits |
| 1/2 | c | White wine |
| 1 | cn | (small) water chestnuts; diced |
| 1/2 | c | Peanut butter |
| 1 | Stick margarine | |
| Salt & pepper to taste | ||
| 1/4 | ts | Garlic powder |
INSTRUCTIONS
Slightly brown chicken breasts in margarine & garlic powder. Set aside. Place pineapple, celery, onion, bell pepper, wine & water chestnuts in long baking dish. Place chicken on top. Cook at 325 until chicken is done, about 50 minutes. Remove chicken, add peanut butter to dish & stir to melt. You may add more peanut butter if needed to thicken gravy. Serve over rice. LYNN JANUARY MEMPHIS, TN From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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