Sweet Chicken And Rice
|Chicken breasts||4 , boned and skinned, cut into bite sized pieces|
|Flour||1⁄2 Cup (8 tbs)|
|Fat free chicken broth||1⁄3 Cup (5.33 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Canned pineapple||20 Ounce, undrained (1 Can, Chunks / Slices)|
|Sugar/1/2 cup sugar and 6 packets sweet n'low||1 Cup (16 tbs)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Reduced sodium soy sauce||1 Tablespoon|
|Chicken bouillon cube||1|
|Green pepper||1 Large, cut into bite sized pieces|
|Cooked white rice||2 Cup (32 tbs)|
Dip chicken pieces into Egg Beaters and then into flour mixed with salt and pepper.
Heat chicken broth in a non-stick skillet and brown chicken pieces.
Preheat oven to 350°F.
Drain pineapple, pouring syrup into a 2-cup measure.
Add water to make 1 1/4 cups.
In a medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube.
Bring to a boil.
Boil and stir 2 minutes.
Pour over chicken pieces that have been placed in a glass casserole dish (9 1/2 x 11) that has been sprayed with a non-fat cooking spray.
Bake, uncovered, 30 minutes.
Add pineapple slices and green pepper.
Bake 30 minutes longer, or until chicken is tender.