Sweet & Sour Chicken

I must admit, I was a little bit star struck, when I saw that Ruth from Once Upon a Feast had a column written about her by Noreen Gilletz in the Canadian Jewish News. Noreen Gilletz's cookbooks are a staple in any Jewish-Canadian household. Growing up, I always wondered: why doesn't every cookbook have a convenient fold down the middle of the book allowing you to keep the book upright?

When I wrote a comment on Ruth's post and Noreen replied, I quickly sent an e-mail to my mom. So, now I'm a celebrity by association. Ok...maybe not. But, it did inspire me to make a favorite Noreen Gilletz recipe.

This recipe comes from Second Helpings Please:



Sweet & Sour Chicken

4lb chicken, cut in 8ths (I just use 4 boneless, skinless chicken breasts)
seasoned flour (see below)
1/4 cup oil (we don't use this much)
1 onion, diced
15 oz tin pineapple chunks, drained (reserve juice)
1/2 cup ketchup
1 tbsp lemon juice

Seasoned Flour



1 cup flour
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder, if desired

Instructions

Roll chicken in seasoned flour.



Fry slowly on both sides in hot oil until brown, about 20 minutes.



Combine onion, pineapple juice, ketchup and lemon juice in a saucepan and simmer about 5 minutes.



Place chicken in a casserole. Pour sauce over chicken.



and top with pineapple chunks.



Bake at 375 for 20-25 minutes. Serve with rice.



I should fess up though...we alter the pineapple, ketchup and lemon juice to have double the sauce and pineapples.

Also - kudos to R for making this meal and taking pictures for the blog! I'm just not sure what to think of all of the passive-aggressive crotch shots: