QUICK SWEET AND SOUR BREAST
In most cases, I prefer fresh produce to canned. Tomatoes are, at times, an exception. If you’re buying out-of-season tomatoes, and if you don’t know the source, there’s a good chance that they were picked green and artificially ripened. One tomato grower told me she’d rather eat cotton than an out-of-season tomato because the taste was so disappointing. There is some good news on the subject, though. Tomatoes retain their flavor during canning exceptionally well, and canned tomatoes are picked vine ripe. If you want the next best thing to a vine-ripened tomato, and it’s winter, try canned tomatoes, as suggested in this recipe.
1 roaster boneless breast
salt and ground pepper to taste
5 tablespoons butter or margarine
1 medium onion, chopped
1 garlic clove, minced
1 medium green pepper, chopped
1 cup canned chopped tomatoes (with liquid)
1 can (8-1/4-ounces) cubed pineapple (plus 2 tablespoons pineapple juice from can)
3 tablespoons ketchup
2 tablespoons vinegar
1 tablespoon cornstarch dissolved in 3 tablespoons water
Cut roaster breast into 1-inch pieces. Season with salt and pepper; coat with flour and set aside. In saucepan, over medium heat, melt 2 tablespoons butter and cook onions, garlic and green pepper for 5 minutes stirring often. Add tomatoes, pineapple and juice, ketchup and vinegar. Stir and simmer over low heat. Meanwhile, in a large skillet, over medium-high heat, melt remaining 3 tablespoons butter. Saute chicken, half at a time, until golden and cooked through, about 5 to 7 minutes per batch. Drain and place on serving dish. To sauce in pan, add dissolved cornstarch; cook, stirring, over high heat until sauce thickens. Pour over chicken pieces.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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