| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hawaiian | 1 | Servings | |
INGREDIENTS
| 4 | Skinless;, (4-oz.) boneless chicken breast halves | |
| 1/4 | c | All purpose flour |
| 1 | cn | (20-oz.) pineapple slices (packed in juice; not syrup) |
| 3/4 | c | Sugar |
| 1/3 | c | Cider vinegar |
| 2 | tb | Cornstarch |
| 1 | tb | Reduced-sodium soy sauce |
| 1 | ts | Grated ginger root |
| 1 | ts | Chicken bouillon granules |
| 1 | lg | Green pepper; cut into 1/4" thick rings |
INSTRUCTIONS
CHICKEN SAUCE Here's a TNT recipe for a type of sweet & sour chicken. It originated from Healthy Homestyle Cooking. It's great for dieting, too. Only 400 calories, 2 grams fat, and 68mg cholesterol. To make chicken: Preheat oven to 375°. Spray a large skillet with no-stick spray, Heat. Coat chicken with flour. Shake off excess flour. Put chicken in hot skillet and brown on both sides. Transfer chicken to 8"x8"x2" roasting dish. Set aside. To make sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In medium sauce pan, use a wire whisk to stir together the juice mixture, sugar, vinegar, corn starch, soy sauce, ginger, and bouillon granuals. Bring to boil over medium heat. Slightly reduce heat and gently boil for 4 minutes, stirring often. Pour half the sauce mixture over the chicken. Arrange the pineapples and pepper rings on top. Pour on the remaining sauce. Bake for 30 t0 40 minutes or until chicken is tender and no longer pink. Great with rice. The original recipe called for 1/2 cup cider vinegar, but it was very strong on taste. i reduced it to 1/3, and it was a bit weak, but good. You may want to use between 1/3 to 1/2 cup cider vinegar, depending on your taste. Posted to TNT Recipes Digest by "Patricia D. Thornburgh" <THORNBUR_P@popmail.firn.edu> on Feb 03, 1998
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