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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Sweet-and-Sour Baked Chicken
- 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
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.
- Servings Per Recipe 8,
- cal. (kcal) 354,
- Fat, total (g) 5,
- chol. (mg) 82,
- sat. fat (g) 1,
- carb. (g) 37,
- fiber (g) 2,
- pro. (g) 34,
- sodium (mg) 669,
- Percent Daily Values are based on a 2,000 calorie diet
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