Sweet and Sour Chicken

• 8 pieces Boneless Chicken Breasts
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 cups All-purpose Flour
• 13 cups Vegetable Oil
• 20 ounces, weight Canned Sliced Pineapple
• 1 cup Sugar
• 2 Tablespoons Cornstarch
• 3/4 cups Cider Vinegar
• 1 Tablespoon Soy Sauce (gluten Free If Needed)
• 1/4 teaspoons Ground Ginger
• 1 cube Chicken Bouillon

1. Salt and pepper chicken, then coat chicken lightly with flour.
2. Brown chicken in oil over medium heat.
3. Place in a baking dish.
4. Drain the pineapple; put the syrup in a 2-cup measuring cup.
5. Add water to make 1 1/4 cup; pour in a medium saucepan.
6. Add sugar, cornstarch, vinegar, soy sauce, ginger and bouillon; whisk together over medium high heat.
7. Bring to a boil, stirring constantly.
8. Let boil for two minutes, continuing to stir.
9. Pour over the chicken.
10. Bake at 350 degrees for 30 minutes, then add one pineapple slice to the top of each chicken breast.
11. Bake for an additional 30 minutes.

chicken breasts, salt, pepper, allpurpose, vegetable oil, pineapple, sugar, cornstarch, vinegar, soy sauce, ground ginger, chicken bouillon

Taken from tastykitchen.com/recipes/main-courses/sweet-and-sour-chicken-5/ (may not work)