March 24, 2013

Baked Sweet and Sour Chicken

On the Menu Today~
Baked Sweet and Sour Chicken

Wonderful, tasty and unique.
Sweet and Sour Baked Chicken
is made with jellied cranberry sauce.

Baked Sweet and Sour Chicken

  • 8 medium skinless, boneless, chicken breast halves
  • 2 tablespoons vegetable oil
  • 1 (20 oz) can pineapple chunks, juice packed, reserve juice
  • 2 medium green peppers, cut into strips
  • 1 cup jellied cranberry sauce
  • 1/4 cup cornstarch
  • 1/4 cup brown sugar
  • 1/4 cup orange marmalade
  • 1/4 cup orange juice or water
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 2 dried red peppers
Cooking Directions
  1. Sprinkle chicken lightly with salt and pepper. Heat oil in skillet over medium high heat. Add chicken and cook about 5 minutes on each side or until browned. If necessary, brown chicken in batches. Transfer chicken to a 3-quart rectangular baking dish. Drain pineapple well, reserving 2/3 cup juice. Spoon pineapple chunks and green pepper strips 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, orange marmalade, orange juice or water, soy sauce, dried red peppers and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken, pineapple and green pepper in dish.
  3. Bake, covered in a 350ยบ oven for 45 minutes. Uncover, bake 15 minutes longer.
  4. Serve with rice

Extra Long Grain Rice

  • 1 cup extra long grain rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon oil or butter
Cooking Directions
  1. Make rice: In a 2-quart saucepan, combine rice, water, salt and oil or butter. Stir lightly: bring to a rolling boil and reduce heat to simmer. Cover with a tight fitting lid and simmer for 15 minutes. Remove from heat; let stand for 5 minutes.

ChickenSweet and Sour, Casserole, Rice, Pineapple, Vegetables

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