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| MOTHER HUBBARD'S SWEET AND SOUR CHICKEN | |
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4 boneless skinless chicken breasts flour eggs 1 bell pepper 1 large onion 1 can pineapple chunks sweet and sour sauce 1 24 oz bottle Catalina salad dressing 1 jar apricot preserves Cut boneless, skinless chicken breast into cubes. Roll chicken cubes in flour then in beaten egg then again in the flour. Fry in hot oil (365-375°F) until chicken is fully cooked and breading is golden brown. Add cubed pineapple, bell pepper and onion and continue to cook until bell pepper and onion are tender. For sauce: Combine Catalina dressing and apricot preserves in a saucepan and heat until preserves are liquefied. Serve over a bed of rice. My family likes this recipe better than the sweet and sour chicken at the Chinese restaurants we frequent. Submitted by: Tereasa Hubbard | |
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recipe reviews #11173
Denise Hall says:
My family loves it and so do I. It does out beat any restaurants. Thank you so much.
#23673
Michelle Moore (Oregon) says:
Everything was great except the chicken really needed to be seasoned. Some cooks automatically do this, but novices like me need it included in the recipe. Will use this again, though.
#85386
Justin (Colorado) says:
Great recipe!!! I added a little sugar to the flour about 1/4 cup to 2 cups of flour.. Otherwise a great meal!
#113265
Teri Crutchfield (New Jersey) says:
This is truly the best chicken recipe! Easy, delicious, company and family rave about it! I have made this at least 10 times, comes out perfect every time!!!
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