| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chicken, Fruits | 6 | Servings | |
INGREDIENTS
| 2 | lb | Chicken breasts; boneless |
| 1/4 | c | Butter |
| 1/4 | c | Celery; sliced |
| 2 1/2 | tb | Corn starch |
| 2 | tb | Soy sauce |
| 2 | c | Liquid |
| 1 | lb | Pineapple chunks |
| 1/4 | c | Green pepper; chopped |
| 1/4 | c | Brown sugar; firm packed |
| 1/2 | ts | Salt |
| 1/4 | ts | Worcestershire sauce |
INSTRUCTIONS
PATTI - VDRJ67A Drain pineapple, save juice and add water to make 2 cups. In saucepan melt butter and add green pepper, celery, onion, and saut. 2-3 minutes. Stir in brown sugar, corn starch, and salt. Remove from heat and stir in soy sauce, Worcestershire sauce and 2 cups liquid. Cook over medium heat, stirring constantly until thick. Add pineapple, pour over chicken and bake 1 hour and 15 minutes (uncovered) 375~ oven. Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@ix.netcom.com> on Jul 3, 1997
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