I love sweet and sour chicken but it seems like whenever I get it nowadays at the restaurant it has a funny taste. So I have tried making it from scratch and then it tastes too much like ketchup since most the recipes I have found use that. Well, I went on vacation to visit my mom for a few weeks. I didn't want to eat out a whole lot because I am cheap and I didn't want to gain 10 pounds while I was here =) One of our traditions when we come here is there is a Chinese restaurant that we always go to. It was actually the restaurant that we had our wedding luncheon at because my hubby's parents were friends with the owners. One of the highlights was coming each year and seeing the owner, Kathy. She loved seeing the kiddos grow. Well, last time we went we found out that Kathy had retired so she wasn't there anymore. My kids were sad because they loved seeing her. So this time we won't be making our usual trip but I still wanted Chinese food. So I visited one of my favorite blogs, The Country Cook, for a recipe I had been wanting to try.
3-4 boneless chicken breasts
1-16 oz. bottle Catalina
1 packet onion soup mix
1 cup apricot preserves (or peach)
1-15.75 oz. can pineapple chunks, drained
2 peppers, chopped, I used 1 green and 1 orange
rice for serving
Preheat oven to 350 degrees. Cut chicken into 1-inch pieces. In a bowl, combine the dressing, preserves, and onion soup. Add in chicken. Spray a 9x13 dish and pur the chicken mixture in. Cook for 45 minutes. Add in pineapple and peppers and then cook for another 15 minutes. Remove from oven and serve over cooked rice. Enjoy!!!
Baked Sweet and Sour
2 years ago