Sweet chicken & rice - butter busters^

1 servings

Ingredients

Quantity Ingredient
½ cup Egg Beaters
4 eaches Chicken breasts, boned skinned and cut in bite size pieces
½ cup Flour
⅓ cup Fatfree chicken broth
½ teaspoon Lite salt, optional
¼ teaspoon Pepper
MMMMM+++++++++++++++++++++++ +++-SAUCE++++++++++++++++++ ++++++++++++++
1 can (20oz) chunk or sliced pineapple, undrained
1 cup Sugar*
2 eaches Tb Cornstarch
¾ cup Cider vinegar
1 each Tb Sodium reduced soy sauce
¼ teaspoon Ginger
1 each Chicken bouillon cube
1 large Green pepper, cut in bite size pieces
2 cups Cooked white rice
*OR 1/2 c sugar and 6 pk S&L.

Directions

YIELD: 6 SERVINGS

Dip chicken pieces in Egg Beater and then into flour mixed with salt and pepper. Coat well. Heat chicken broth in a nonstick skillet and brown chicken. Heat oven to 350F. Drain pineapple, pouring syrup into a 2-cup measure. Add water to make 1¼ cups. In a medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil. Boil and stir 2 minutes.

Pour over chicken pieces that have been placed in a 13 x 9" casserole that has been sprayed with Pam. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with fluffy white rice. Per sugar serving: 331 cal., 1.9g fat (5%), 37mg chol., 1g fiber, 18g pro., 61g carb., 335mg sod. Per S&L serving: 260 cal., 49g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 03-05-95

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