Sweet and Sour Chicken

2 chicken breasts, split and skinned (See Note)
1 (8 1/2 oz.) can unsweetened
pineapple chunks
1 cup cranberry sauce
2 tbs. vinegar
2 1/2 tbs. brown sugar
1/2 cup chicken broth
2 tbs. cornstarch
2 tbs. water
1 green pepper, cut into long, thin
strips

Place chicken in baking dish. Drain pineapple, reserving juice and set aside. In separate saucepan, combine cranberry sauce, vinegar, brown sugar and broth. Then mix the cornstarch with 2 tablespoons of water until smooth and add to sauce mixture. Cook sauce until thickened. Add pineapple chunks to sauce an pour over chicken. Cover and bake at 350° for 35 minutes. Uncover, add green pepper strips and baste with sauce. Bake uncovered for an additional 5 minutes.
Yield: 4 servings

Note: I use boneless and skin less Chicken thighs (only because I don't like white meat, but this recipe can be made with boneless and skinless chicken breast.
JL in South Jersey

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