Sweet And Sour Chicken
|Water||1⁄2 Cup (8 tbs)|
|Pineapple preserves||1 Cup (16 tbs)|
|Sweet red pepper||1⁄2|
In a skillet, fry the bacon until crisp; set bacon aside and discard the fat.
Cut chicken in serving-sized pieces.
In the same skillet over low heat, thoroughly brown each chicken piece; do not crowd pan.
Discard fat as it accumulates.
Place chicken in a flat casserole that has been coated with vegetable spray.
Add the water to the skillet.
With a wooden spoon, scrape up any browned residue on the bottom.
Place skillet over low heat; add the pineapple preserves and stir until dissolved.
Cut onion across into eighths and separate the ring slices.
Add to skillet and stir in the vinegar.
Cover and simmer for 5 minutes.
Cut red pepper into chunks; add to sauce.
Cover and simmer until onion is translucent.
Cut bacon slices into large squares; add to the sauce.
Pour sauce over chicken; cover tightly.
Bake at 325°F (165°C) for 1 hour.
Serving size: Complete recipe
Calories 2352 Calories from Fat 923
% Daily Value*
Total Fat 102 g157.5%
Saturated Fat 29.3 g146.6%
Trans Fat 0 g
Cholesterol 611.2 mg203.7%
Sodium 662 mg27.6%
Total Carbohydrates 165 g55.1%
Dietary Fiber 3.7 g14.6%
Sugars 99.8 g
Protein 187 g373.8%
Vitamin A 57.6% Vitamin C 151.4%
Calcium 13.6% Iron 42.9%
*Based on a 2000 Calorie diet