Yield: 8 Servings
|½ cup||Diced bell pepper|
|4||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|
|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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .