Sweet and Sour Chicken
Source of Recipe
Mt. Vernon Kitchens cookbook
Recipe Introduction
I tweaked the original recipe a little on suggestions from April . Sonnie and April always want me to make it for them when we're vacationing at Westwind in Nassau . I really like the 250 oven slow cook feature . The chicken doesn't get overdone and you can just pop it in the oven and go to the pool while your dinner is cooking .
List of Ingredients
6-8 chicken pieces ( prefer boneless chicken breasts )
1 envelope dry onion soup
1-10oz. jar peach or apricot preserves
1 20oz. can of pineapple chunks
1 teaspoon ginger ( opt. )
2 tablespoons cornstarch mixed with 2 tablespoons water
Recipe
Place chicken in 13x9x2 pan . Drain pineapple juice into a 2 quart mixing bowl reserving pineapple . Add rest of ingredients and microwave on high for 2 minutes to melt preserves . Stir well and add pineapple . Pour over chicken and bake uncovered in slow , 250 oven for 2 to 2 1/2 hours until chicken is tender . Serve with rice .
Serves 6-8
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