| 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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