Pineapple Glazed Chicken
|Egg||1 , beaten|
|Finely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Cracker crumbs/Seasoned coating mix||4 Tablespoon|
|Diced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Pineapple tidbits||1 Can (10 oz)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
Trim straggly bits of skin from the chicken.
Brush with beaten egg.
Season with salt and pepper and dredge in a mixture of almonds and crumbs.
Sautd the pieces in hot margarine on medium heat until both sides are golden.
Lift chicken to a shallow bake dish, add celery and onion to the saute pan.
Stir in soy sauce, lemon juice and pineapple plus juice.
Bring to a boil.
Add cornstarch mixed smoothly with the sherry.
Dilute with broth and cook until clear.
Taste for seasoning.
Pour over the chicken and cover.
Bake at 350F for about 40 minutes or until tender.
Garnish with slivered toasted almonds or chopped parsley.
Serve with buttered green beans, potato croquettes and broiled tomatoes.