Sweet and Sour Baked Chicken
Tory
ingredients
- 4 medium skinless, boneless chicken breast halves
- Salt and black pepper
- 1 tablespoon cooking oil
- 1 8-oz. can of pineapple chunks (juice pack)
- 1/2 cup jellied cranberry sauce
- 2 tablespoons cornstarch
- 2 tablespoons packed brown sugar
- 2 tablespoons rice vinegar or cider vinegar
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons dry sherry, chicken broth, or water
- 2 tablespoons soy sauce
- 1/4 teaspoons ground ginger
- 1 medium green sweet pepper, cut into bite-size strips
directions
- 1
Sprinkle chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook about 2 minutes on each side or until brown. (If necessary, brown chicken in batches.) Transfer chicken to a 2-quart rectangular baking dish. Drain pineapple well, reserving 1/3 cup juice. Spoon pineapple chunks evenly over chicken in dish; set aside.
- 2
For sauce, in a medium saucepan whisk together the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, vinegar, orange juice concentrate, sherry, soy sauce, and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken and pineapple in dish.
- 3
Bake, covered, in a 350 degree oven for 25 minutes. Uncover and add sweet pepper strips, stirring gently to coat with sauce. Bake, uncovered, about 5 minutes more or until chicken is no longer pink (170 degrees).
notes
368 calories per serving
Source: Recipe box
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