Ingredients
The following ingredients have 4 Servings
- 8 medium skinless, boneless, chicken breast halves
- 2 tablespoons vegetable oil
- 1 20 oz can pineapple chunks, juice packed, reserve juice
- 2 medium green peppers, cut into strips
- 1 cup jellied cranberry sauce
- 1/4 cup cornstarch
- 1/4 cup brown sugar
- 1/4 cup orange marmalade
- 1/4 cup orange juice or water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon ground ginger
- 2 dried red peppers
Instruction
- Sprinkle chicken lightly with salt and pepper. Heat oil in skillet over medium high heat. Add chicken and cook about 5 minutes on each side or until browned. If necessary, brown chicken in batches. Transfer chicken to a 3-quart rectangular baking dish. Drain pineapple well, reserving 2/3 cup juice. Spoon pineapple chunks and green pepper strips evenly over chicken in dish; set aside.
- For sauce; in a medium saucepan whisk together the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, orange marmalade, orange juice or water, soy sauce, rice wine vinegar, dried red peppers and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken, pineapple and green pepper in dish.
- Bake, covered in a 350º oven for 45 minutes. Uncover, bake 15 minutes longer.
- Serve with rice
