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HAWAIIAN CHICKEN

Category:    Chicken
Yield: 6 servings
 
      1 cn Pineapple, sliced                   1 tb Soy sauce
      1 lg Sweet onion, sliced                 3 tb Vegetable oil
      3    Chicken breasts, split              1 tb White vinegar
    1/2 c  Peach preserves                     1    Green pepper, sliced
  1 1/2 ts Salt                           
 
  Drain pineapple; set aside.  Sprinkle chicken with salt.  Brown chicken in
  margarine.  Cover and cook until chicken is done.  Add onions and green
  pepper to chicken.  Combine preserves, soy sauce, and vinegar.  Pour over
  chicken and cook about three minutes, turning chicken to glaze.  Remove
  chicken to platter and add pineapple to sauce.  Heat thoroughly; spoon over
  chicken.
  
  Source: Rock Springs Sweet Onion Festival Cook Book 1992
 

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