- 8
Ingredients
- 8 skinless, boneless chicken breast halves, about 2.5 lbs
- salt and black pepper
- 2 TB vegetable oil
- 1 20oz can pineapple chunks, undrained
- 1 cup jellied cranberry sauce
- 1/4 cup cornstarch
- 1/4 cup packed brown sugar
- 1/4 cup rice vinegar or cider vinegar
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup dry sherry, chicken broth, or water
- 1/4 cup soy sauce
- 1/2 tsp ground ginger
- 2 medium green sweet peppers, cut into bite-size strips
Preparation
Step 1
1. Preheat oven to 350. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over med-high heat. Add chicken; cook about 4 minutes or until brown, turning once. Trnsfer chicken to an ungreased 3-quart rectangular baking dish. Drain pineapple, reserving 2/3 cup juice. Spoon pineapple chunks evenly over chicken; set aside.
2. For sauce, in a medium saucepan, whisk together the reserved 2/3 cup pineapple juice, cranberry sauce, cornstarch, brown sugar, vinegar, orange juice concentrate, sherry, soy sauce, and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken and pineapple in dish.
3. Bake, covered, for 25 minutes. Add sweet peppers, stirring gently to coat with sauce. Bake, uncovered, about 5 minutes more or until chicken is no longer pink.