| 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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