Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Chicken breasts; boneless |
| ¼ cup | Butter |
| ¼ cup | Celery; sliced |
| 2½ tablespoon | Corn starch |
| 2 tablespoons | Soy sauce |
| 2 cups | Liquid |
| 1 pounds | Pineapple chunks |
| ¼ cup | Green pepper; chopped |
| ¼ cup | Brown sugar; firm packed |
| ½ teaspoon | Salt |
| ¼ teaspoon | Worcestershire sauce |
PATTI - VDRJ67A
Drain pineapple, save juice and add water to make 2 cups. In saucepan melt butter and add green pepper, celery, onion, and saut‚ 2-3 minutes. Stir in brown sugar, corn starch, and salt. Remove from heat and stir in soy sauce, Worcestershire sauce and 2 cups liquid. Cook over medium heat, stirring constantly until thick. Add pineapple, pour over chicken and bake 1 hour and 15 minutes (uncovered) 375~ oven.
Posted to MM-Recipes Digest V4 #170 by "Griff" <wgriffin@...> on Jul 3, 1997