Sweet and Sour Baked Chicken
Author: DeeDeeDoes
Recipe type: Dinner
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Serves: 6
- 4-6 Boneless Skinless Chicken Breast Cutlets
- 3 Minced Garlic Cloves
- ½ Cup of Cornstarch
- 3 Large Eggs, Beaten
- Salt/Pepper to Taste
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 Cup of Granulated Splenda
- 4 Tablespoons of Heinz No Sugar Added Ketchup
- ¼ Cup Each Apple Cider Vinegar + White Vinegar
- 1 Tablespoon of Soy Sauce
- Vegetable Cooking Spray
- Cut chicken breast cutlets into small bite sized pieces. Season with salt/pepper to taste.
- In a Ziploc bag, add cornstarch and additional pepper, if desired.
- In a bowl, add beaten eggs.
- Spray a large skillet with vegetable cooking spray over medium high heat. Add in 2 tablespoons of olive oil.
- Add in minced garlic and saute for about 2 minutes.
- Dredge the chicken in eggs and put in cornstarch bag and shake until chicken is coated.
- Add chicken into the saute pan and cook until just browned, about 5 minutes.
- In a 13x9 baking dish that has been sprayed with vegetable cooking spray, add in browned chicken.
- Whisk together the Splenda, ketchup, vinegars and soy until blended. Pour over chicken. Bake for 45-60 minutes. Turn the chicken once during cooking.
- This serves 6 people at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-weekly-menu-healthy-recipes/
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