This was a yummy new recipe for us. I'll definitely make it again and would recommend it. Of course I also had to double it.
Hawaiian Chicken Breasts
4 boneless, skinless chicken breasts
1 egg, slightly beaten
3/4 cup bread crumbs
1 tsp salt
2 T margarine (I used butter, and a little more than it called for)
1 cup pineapple juice
2 T lemon juice
1 T cornstarch
1 T sugar
Slivered almonds, optional
Dip chicken breasts in egg, then roll in bread crumbs. Season with salt.
Melt margarine, or butter, in skillet. Brown chicken. I basically cooked mine over a medium heat for roughly 20 minutes until I knew they were pretty much cooked through. I have a hard time getting chicken done later in the process if it's not done first. Pour off excess fat, which I did not do. Add juices, cornstarch, and sugar to skillet. (I'd recommend mixing about a tablespoon of water with the cornstarch and adding it separately.) Cover and simmer for 20 to 25 minutes. Top with almonds if desired.
I served this with white rice on the side. We used the juice in the skillet and poured it over the rice. It made it very tasty.