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MyCookbook Member: rystock
Recipe Category: Poultry
Recipe Preparation Level: moderate
4 (4oz) skinless,boneless chicken breast halves
1/4 c flour
1 (20 oz) can pineapple slices(packed in juice)
3/4 c sugar
1/2 c cider vinegar
2 Tbsp cornstarch
1 Tbsp reduced sodium soy sauce
1 tsp grated ginger root
1 tsp chicken bouillon granules
1 large green pepper,cut in 1/4" rings
Hot cooked rice(opt)
Preheat oven to 375. Spray large skillet with nonstick spray;heat. Coat both sides of chicken with
flour. Shake off any excess flour. Add to hot skillet and brown both sides. Transfer chicken to 8"
baking dish;set aside. Drain pineapple,reserving juice in 2 cup measuring cup. Add enough water to make 1 1/4 cups. In medium saucepan,use wire whisk
to stir together juice mixture,sugar,vinegar,
cornstarch,soy sauce,ginger and bouillon. Bring to a
boil over medium heat. Slightly reduce heat and gently boil for 4 minutes,stirring often. Pour half
the sauce mixture over the chicken. Arrange pineapple and pepper rings on top. Then pour remaining sauce on top. Bake for 30-40 minutes or until the chicken is tender and no longer pink. If
desired serve with rice.
Serves 4;400 cal;2g fat;68mg chol
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