Sweet-and-Sour Baked Chicken

Sweet-and-Sour Baked Chicken Enlarge Image
10Kviews
2 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
25 mins
Bake:
30 mins 350°F
Rate me!


Sweet-and-Sour Baked Chicken

Ingredients
8
skinless, boneless chicken breast halves (about 2- 1/2 pounds total)
 
Salt and ground black pepper
2
tablespoons vegetable oil
1
20 ounce can pineapple chunks (juice pack), undrained
1
cup jellied cranberry sauce
1/4
cup cornstarch
1/4
cup packed brown sugar
1/4
cup rice vinegar or cider vinegar
1/4
cup frozen orange juice concentrate, thawed
1/4
cup dry sherry, chicken broth, or water
1/4
cup soy sauce
1/2
teaspoon ground ginger
2
medium green sweet peppers, cut into bite-size strips

Directions

  1. Preheat oven to 350 degrees F. Sprinkle chicken lightly with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes or until brown, turning once. (If necessary, brown chicken in batches.) Transfer chicken to an ungreased 3-quart rectangular baking dish. Drain pineapple, reserving 2/3 cup juice. Spoon pineapple chunks evenly over chicken; set aside.
  2. For sauce, in a medium saucepan, whisk together the reserved 2/3 cup pineapple juice, 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, for 25 minutes. Add sweet peppers, stirring gently to coat with sauce. Bake, uncovered, about 5 minutes more or until chicken is no longer pink (170 degrees F). Makes 8 servings.

Nutrition Facts

(Sweet-and-Sour Baked Chicken)
    Per serving:
  • 354 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 82 mg chol.,
  • 669 mg sodium,
  • 37 g carb.,
  • 2 g fiber,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

close

Loading... Please wait...