Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 6 SERVINGS--------------------------
1/2 c Egg Beaters -pineapple, undrained
4 ea Chicken breasts, boned 1 c Sugar*
-skinned and cut in bite 2 ea Tb Cornstarch
-size pieces 3/4 c Cider vinegar
1/2 c Flour 1 ea Tb Sodium reduced soy sauce
1/3 c Fatfree chicken broth 1/4 t Ginger
1/2 t Lite salt, optional 1 ea Chicken bouillon cube
1/4 t Pepper 1 lg Green pepper, cut in bite
+++++++++++++++++++++++ -size pieces
-+++-SAUCE++++++++++++++++++ 2 c Cooked white rice
-++++++++++++++ *OR 1/2 c sugar and 6 pk
1 cn (20oz) chunk or sliced -SL.

Dip chicken pieces in Egg Beater and then into flour mixed with salt
and pepper. Coat well. Heat chicken broth in a nonstick skillet and
brown chicken. Heat oven to 350F. Drain pineapple, pouring syrup into
a 2-cup measure. Add water to make 1 1/4 cups. In a medium saucepan
combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce,
ginger and bouillon cube. Bring to a boil. Boil and stir 2 minutes.
Pour over chicken pieces that have been placed in a 13 x 9" casserole
that has been sprayed with Pam. Bake, uncovered, 30 minutes. Add
pineapple slices and green pepper. Bake 30 minutes longer or until
chicken is tender. Serve with fluffy white rice. Per sugar serving:
331 cal., 1.9g fat (5%), 37mg chol., 1g fiber, 18g pro., 61g carb.,
335mg sod. Per SL serving: 260 cal., 49g carb. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 03-05-95

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