| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 6 | Chicken breast halves (OR whatever chicken parts you've got) | |
| 1 | Jars sweet & sour sauce (I use La Choy) (up to 2) | |
| 1 | cn | Sliced water chestnuts, rinsed & drained |
| 1 | c | Sliced mushrooms (canned or fresh) |
| 1 | c | Diced zucchini (Optional, but good) |
| 1/4 | c | Fresh carrot slivers, very fine |
| Some marischino cherries, whole (as many as you like) | ||
| 1 | cn | (small) crushed or chunk pineapple |
| 1 | Fistfull of snow pea pods, trimmed | |
| 1/4 | c | Shredded coconut (optional |
| 1/2 | c | Sliced almonds (optional) |
INSTRUCTIONS
Preheat oven to 350. Wash chicken parts. Place in shallow baking dish. (make sure it's deep enough for the sauce, etc) Cover pan with foil. Bake at 350 for about 45 min, or until juices run clear. Pour rest of ingredients over chicken, and bake until sauce is bubbly. Serve over rice. (It's fun to pick up some fortune cookies to serve with this. You don't have to eat them - just enjoy the fortunes) Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Utz" <guku@mail.bright.net> on Apr 14, 1997
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