Chicken Glop


Skin and bone:

1 chicken breast per eater

Cut into small pieces. Coat with

Corn starch

Saute:

1 clove garlic

until fragrant. Add chicken and sauté until golden. In a jar mix:

1/3 c molasses
1/3 c prepared mustard
˝ c pickle juice

Stir over heat and add

1 T corn starch
1 T water

Add:

1/ can drained pineapple
6 sliced cherries (optional)
1 small can mandarin oranges

Add chicken and heat. Serve with peapods over rice.







This page is copyright 2006, Laura Giletti
Last revised: May 2006