My mom gave me this recipe years ago and it has become my "company coming for dinner" go-to choice. It looks very fancy, is almost universally liked, is easy, and comes out good every time with no last minute fixing needed. (The pictures shown are a double batch in a larger pan)
This is the chicken being browned to a beautiful golden brown.
Ready to be covered with foil and into the oven.
The finished product served over rice. Yummy!
Ready to be covered with foil and into the oven.Sweet and Sour Chicken
5-6 chicken breasts
1/3 c. oil (I use less - just enough olive oil to coat the bottom of the pan)
1/2 c. flour
Salt and Pepper to taste
Season Salt (My mom swears by Johnny's Season Salt)
Dip chicken breasts in flour and put into well-heated frying pan and oil. Sprinkle with salt and pepper and season salt. Cover with lid and cook until crispy brown.
Heat oven to 350
1 (16 ¼ oz.) can of pineapple slices
1 green peppers thinly sliced
Sauce
Drain pineapple juice into a measuring cup. Add enough water to bring the liquid to 1 1/4 c.
1 c. sugar
2 TBSP corn starch
3/4 c. cider vinegar
1 TBSP Soy sauce
1 tsp. chicken bullion or chicken base
Pour the sauce ingredients into a saucepan and bring to a boil, stirring constantly. Boil until clear and slightly thickened.
In a 9X13 pan, put a slice of pineapple and a green pepper slice between each chicken breast, layering as you fill the pan. Pour sauce over all. Sprinkle generously with sesame seeds. Cover with foil and bake for 1 hour at 350.
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