From the kitchen of: Better Homes & Garden

Hawaiian Chicken

Quantity/Servings:

4 servings

Ingredients:

(4-ounce) skinless, boneless chicken breast halves 1 (20-ounce) can pineapple slices  (packed in juice) 1/4  cup  all-purpose flour Hot  cooked  brown rice (optional) 1 teaspoon  chicken bouillon granules 1/2  cup  cider vinegar 2 tablespoons  cornstarch 1  teaspoon  grated ginger root 1  large green pepper, cut into 1/4-inch thick rings 1  tablespoon  reduced-sodium soy sauce 3/4  cup  sugar

Preparation:

1 To Make the Chicken: Preheat the oven to 375 degrees. Spray a large skillet with no-stick spray; heat. Meanwhile, coat both sides of the chicken with the flour. Shake off any excess flour. Add the chicken to the hot skillet and brown on both sides. Transfer the chicken to an 8-by-8-by-2-inch baking dish; set aside. 2 To Make the Sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar, vinegar, cornstarch, soy sauce, ginger and bouillon granules. Bring to a boil over medium heat. Slightly reduce the heat and gently boil for 4 minutes, stirring often. Pour half of the sauce mixture over the chicken. Arrange the pineapple slices and pepper rings on top. Then pour on the remaining sauce mixture. Bake for 30 to 40 minutes or until the chicken is tender and no longer pink. If desired, serve with the rice.

Nutritional Information:

Per Serving 4 calories 400 calories from fat 4% cholesterol 68 mg fat 2 g