2 boneless, skinless chicken breasts
1 T. butter
2 medium sweet potatoes; peeled, cut into chunks & cooked
1 large firm banana, cut into 1/2 inch slices
2/3 c. mandarin oranges
2/3 c. pineapple tidbits
1/2 c. sweet-and-sour sauce
Hot, cooked rice
In a skillet over medium heat, brown chicken in butter. In an ungreased 2-qt. baking dish, combine sweet potatoes, bananas, oranges and pineapple. Top with chicken; pour sweet-and-sour sauce over all. Bake, uncovered, at 350 degrees for 25-30 minutes or until chicken reaches an internal temperature of 170 degrees. Serve over rice.
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Tips: I know this recipe might sound odd with bananas in it but they blended in well and added to the flavor so don't be afraid to put them in. I'm not sure if it is because we live at a higher altitude or not, but my chicken took a while to cook so make sure yours is fully cooked before you take it out. If you would like, add a small amount of almonds or pecans on top (we always leave the nuts out of any recipes because of my daughter's nut allergies). I also shared this recipe at Simply Sweet Home's Friday Favorites.
Recipe adapted from Taste of Home 30-Minute Cookbook