Sweet and Sour Chicken

This is one of our new favorite meals. We’ve only had it once, and it’s already sky-rocketed right to the top of the “most-requested” list in our house. You wouldn’t think that something with so few ingredients would be so delicious, but you’d be wrong. The chicken is really moist and the sauce is so incredibly flavorful. Andrew could not get enough of the chicken, which is really saying something since he’s sometimes funny about the texture of certain meats.

In addition to tasting really good, this requires very little hands-on preparation, which is perfect for one of my crazy weeknights. We will definitely be making this over and over again, because it’s delicious, but also because Andrew calls it “see-sa kitchen,” and I want to hear him say that all the time. Thanks for another great recipe, Deborah!

Sweet and Sour Chicken
source: Taste and Tell

4 chicken breast halves

1 cup Catalina salad dressing

1 cup brown sugar

1 envelope dry onion soup mix

Rice, for serving

1. Preheat oven to 350 degrees. Place chicken in a casserole dish.

2. In a small bowl, combine the dressing, brown sugar and onion soup mix. Pour over chicken breasts. Cook in preheated oven for about 45 minutes, or until no longer pink in the middle.

3. Serve over rice.