MOTHER HUBBARD'S SWEET AND SOUR
CHICKEN
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.
