Prep 15 mins
Cook 35 mins
A recipe to feed a crowd. This has been saved in my recipe box for a LONG time in anticipation of wanting an easy meal for a family reunion. Although it remains untried by me, any recipe with this much sugar is bound to be good - and Splenda could probably be substituted, thereby reducing the calorie content quite a bit.
- 50 boneless skinless chicken breasts
- 8 eggs or 8 Egg Beaters egg substitute
- 3 tablespoons olive oil
- 2 1⁄2 quarts seasoned bread crumbs
- 3⁄4 cup cornstarch
- 1⁄3 cup curry powder
- 1 1⁄2 cups sugar
- 2 quarts pineapple juice
- Combine egg beaters with oil. Dip chicken in egg mixture. Shake in bag with bread crumbs and bake in 325 degree oven til browned, about 25 minutes. Dissolve remaining dry ingredients in pineapple juice and pour over chicken. Cover and continue cooking until tender, approximately five minutes.
5 Stars easily! This was a very tasty dish that my entire family enjoyed. It produced a delightfully tender chicken breast, lightly breaded and covered with a nice sauce. I have included this recipe in my cookbook and will make it regularly. Very yummy! Made for PAC Fall '08.