Sweet and Sour Chicken
4 boneless skinless chicken breasts cut into cubes flour for dredging and eggs for coating 1 bell pepper, chopped 1 large sweet yellow onion, chopped 1 can pineapple chunks 1 24 ounce bottle of Catalina Salad Dressing 1 jar apricot preserves Directions: Dredge chicken pieces in flour, then egg, then back in the flour. Fry in hot oil until chicken is fully cooked and golden brown. Add pineapple, bell pepper and onion, continue to cook until tender. For the Sauce: In a sauce pan combine the salad dressing and preserves. Cook on low heat stirring until mixture is liquefied. Pour sauce over chicken mixture. Serve over a bed of rice of your choice. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
