2 pkg. boneless chicken

2 bell peppers

1 lg. onion

1 tbsp. fl o ur

2 jars Sweet & Sour Sauce

1 c. flour

1 c. oil

Salt & pepper as desired

 

 

Heat 1 cup oil.   Wash chic k e n p i eces and dry, salt a n d pepper a s desired.   Roll chicken in cup of flour and deep fry unt i l crispy.   Re m ove and d r ain.   Drain all but a small amount of oil from skillet and saute onion and bell pe pper for 5 minutes.   Add chicken and 1 tablespoon o f flour to onions and peppers; s aute

for 5 add i tional minutes.   Add s weet and sour sauce to contents.   Cover and allow to simmer for 15 minutes.   Ser v e over rice.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN BREAST CASSERO L E

 

 

 

8 chicken breast

1 can cre a m of chic k e n soup

1 tbsp. grated onion

1 tbsp. le m on juice

3 tbsp. mayonnaise

1/2 c. slivered almonds (optional)

 

 

Cook chic k e n b r east, until tender.   Remove skin and bones and cut chicken breast in half.   Mix s auce and arran g e breast in a Pyrex dish.   Allow room between breasts.   Put sauce on each b r east separately.   Just before baking put crushed potato ch ips or Ritz cracker s , or corn flakes on top.   Bake at

400 degrees for 20 minutes.


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