| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken | 4 | servings | |
INGREDIENTS
| 4 | Boned and skinned chicken breast halves; uncooked | |
| 2 | tb | Butter |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 2 | tb | Cornstarch |
| 1/4 | c | Brown sugar; firmly packed |
| 1/4 | ts | Worcestershire sauce |
| 2 | tb | Soy sauce |
| 1 | c | Water |
| 1 | c | Pineapple juice; drained from fruit |
| 16 | oz | Crushed pineapple in juice; drained |
INSTRUCTIONS
Drain pineapple, save juice and add water to make 2 cups. In saucepan melt butter and add celery, onion, and saute 2-3 minutes. Stir in brown sugar and corn starch. Remove from heat and stir in soy sauce, worcestershire sauce and 2 cups liquid. Add pineapple and cook over medium heat, stirring constantly until thick. Pour over chicken and bake 1 hour 15 minutes (uncovered) in 375 degree oven. Per serving: 312 Calories; 7g Fat (21% calories from fat); 22g Protein; 41g Carbohydrate; 66mg Cholesterol; 550mg Sodium Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Jan 16, 1999, converted by MM_Buster v2.0l.
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