Sweet and Sour Chicken

Sweet and Sour Chicken

adapted from: Mels Kitchen Cafe

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups white sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

http://www.reynoldskitchens.com/easy-recipes/recipe-items/lemon-chicken-with-stuffing/

Lemon Chicken with Stuffing

Servings: 8

Prep

Lightly coat the inside of a 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel.


1. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs.


2. Place chicken legs in slow cooker.

Ingredients

Reynolds® Slow Cooker Liner

Nonstick cooking spray

2 tablespoons finely shredded lemon peel

1 tablespoon ground sage

1/2 teaspoon seasoned salt

1/2 teaspoon freshly ground black pepper

8 small whole chicken legs (drumstick and thigh), skinned (about 5 pounds)

1/4 cup olive oil

4 cups quartered or sliced fresh cremini, shiitake, and/or button mushrooms

2 cloves garlic, thinly sliced

8 cups sourdough baguette cut into 1-inch pieces (12 to 14 ounces)

1 cup coarsely shredded carrot

1 cup reduced-sodium chicken broth

1/4 cup chopped walnuts, toasted

1/4 cup snipped flat leaf Italian parsley

Cook

Meanwhile, heat oil in a large skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture.


1. Place bread cubes and carrot in a large bowl; add mushroom mixture. Drizzle with chicken broth, tossing gently. Lightly pack stuffing on top of chicken.


2. Cover and cook on high-heat setting for 3-1/2 to 4 hours. Using a slotted spoon, transfer stuffing and chicken to a serving platter; discard juices in cooker.


3. Combine reserved lemon peel, walnuts and parsley; sprinkle atop chicken and stuffing.

Makes 8 (1 chicken leg and 2/3 cup stuffing) servings.