This is a recipe that my mom provided to me that's been a favorite in our family over the years. Please let me know if you like or dislike it!
Ingredients:
1/4 cup Margarine
1/2 cup Flower
2 tsp Salt
1/4 tsp Pepper
1 small Green Pepper thinly sliced
1 small Onion thinly sliced
1/3 cup sliced Green Olives (stuffed with Pimento)
1 13.5 oz can of Pineapple rings
1 10.5 oz can of condensed Tomato Soup undiluted
1/4 cup Chili Sauce
1/4 cup Pineapple Syrup (from can of Pineapple rings)
Instructions:
Use 13"x9" baking pan
Preheat oven to 375F
In baking pan melt butter. Roll chicken in mixture of flower, salt, and pepper, then place skin side down in pan. Bake 20 minutes. Take pan out, turn chicken pieces over, and top with green peppers, olives, pineapple rings, and onions. Combine tomato soup, chili sauce, and pineapple syrup, and pour over chicken. Cover pan with foil, and bake 30 more minutes, or until meat thermometer in one of the breasts reads 170F.
Goes well with a white wine such as a Kendall Jackson Chardonnay.
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1 comment:
Heather and I are trying it out now. We had a few problems with getting cans of pineapple of the right size, and added chicken to the ingredient list. Also we used an orange pepper instead of green, and butter instead of margarine. We like the hard stuff.
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