Sweet & Sour Baked Chicken
makes about 4 servings
4 medium skinless, boneless chicken breast halves
salt & pepper
1 Tbsp. cooking oil
1 8 oz. can pineapple chunks in juice (drain the pineapple and reserve the juice)
1/2 cup jellied cranberry sauce
2 Tbsp. cornstarch
2 Tbsp. packed brown sugar
2 Tbsp. rice vinegar or cider vinegar
2 Tbsp. frozen orange juice concentrate, thawed
2 Tbsp. dry sherry, chicken broth, or water
2 Tbsp. soy sauce
1/4 tsp. ground ginger
1 medium green sweet pepper, cut into bite-size strips or pieces
After cutting the chicken, season it with the salt and pepper and cook it two minutes per side, or until slightly browned. Place the chicken in one layer in an oven-safe casserole dish. Place the pineapple chunks in the dish with the chicken.
To make the sweet & sour sauce, whisk together in a medium saucepan the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, vinegar, orange juice concentrate, sherry/chicken broth/water, soy sauce, and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken and pineapple in dish.
Cover dish with a lid or aluminum foil and bake in a 350-degree oven for 25 minutes. Uncover and add sweet peppers, stirring gently to coat with sauce. Continue to bake, uncovered, about 5 minutes more or until chicken is done.
Serve with rice. The sauce thickens as it cools, so if it is too thin for your tastes when it comes out of the oven, let it sit a while. Great leftovers!
from Better Homes and Gardens Hometown Potluck Favorites