Sweet and Sour Chicken

Boneless chicken breasts (about 5-6 halves)
Flour
Salt and pepper to taste
Vegetable oil for browning
1 16 ounce can pineapple slices
1 cup granulated sugar
2 Tbsp cornstarch
3/4 cup white vinegar
1 Tbsp soy sauce (I use the low sodium)
1/4 tsp. ground ginger
1 chicken bouillon cube
1-2 green bell peppers cut into thin slices

Dust the chicken with a mixture of flour, salt and pepper. Brown in hot
oil. Remove from the pan, cut the chicken into bite size pieces or just
cut them in half. Drain and set aside.

Drain the pineapple juice into a measuring cup and add enough water to
make 2 cups (or add extra pineapple juice if you have it on hand). Combine
the juice, sugar, corn starch, vinegar, soy sauce. ginger and chicken
bouillon cube in a deep saucepan. Bring to a boil whisking this takes
about 5 minutes to come to a boil. Remove from heat. Place the chicken in
an oven proof casserole dish, pour the sauce over the chicken. Bake
uncovered 1 hour at 300. Remove from oven and top the chicken with the
pineapple slices and the green peppers. Bake another 30 minutes. Serve
with rice.


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