Monday, February 3, 2014

Chicken Tahiti, aka Sweet 'n Sour Chicken

This recipe comes from my mother.  Since she worked, she loved quick meals, and anything that was quick to put together. As kids, we loved this chicken, and as an adult I have served it many times over the years. Baked chicken breasts or tenders, smothered in a tangy sweet 'n sour sauce, pineapple chunks and bell pepper pieces, served over rice ... always a hit!  Don't have pineapple chunks and bell pepper? No problem, just leave them out.  

4 chicken breasts or 8 chicken breast tenders
Homemade Sweet 'n Sour Sauce (recipe)
White rice, cooked
Pineapple chunks, chopped bell pepper (optional)

Preheat oven to 350.  Cook rice according to package instructions; set aside and keep warm.  Place chicken pieces in a baking dish, sprayed with cooking spray. Spoon sweet 'n sour sauce over top to evenly covered.  Bake 35-45 minutes, depending on size of chicken pieces, until chicken is cooked through. Baste with sauce one or two times while cooking.  Serve hot over rice, with more sweet 'n sour sauce.

Yield:  4 servings

*Tip - Make the sweet 'n sour sauce in advance and store in your refrigerator (keeps for several weeks).


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