Yield: 8 Servings
Measure | Ingredient |
---|---|
8 \N | Chicken breasts |
½ cup | Diced bell pepper |
4 \N | Ribs celery; 1-inch pieces |
1 large | Onion; in big pieces |
1 can | (no. 2) pineapple tidbits |
½ cup | White wine |
1 can | (small) water chestnuts; diced |
½ cup | Peanut butter |
1 \N | Stick margarine |
\N \N | Salt & pepper to taste |
¼ teaspoon | Garlic powder |
Slightly brown chicken breasts in margarine & garlic powder. Set aside.
Place pineapple, celery, onion, bell pepper, wine & water chestnuts in long baking dish. Place chicken on top. Cook at 325 until chicken is done, about 50 minutes. Remove chicken, add peanut butter to dish & stir to melt. You may add more peanut butter if needed to thicken gravy. Serve over rice.
LYNN JANUARY
MEMPHIS, TN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .