Honolulu Chicken

Photo: flickr user takaokun

Ingredients

1/4 cup all-purpose flour

1/2 teaspoon salt

Dash ground black pepper

4 chicken breast halves without skin

2 tablespoons vegetable oil

1 cup peach preserves

1/2 cup barbecue sauce

1/2 cup diced onion

2 tablespoons soy sauce

1 lrg green bell pepper -- cut into strips

16 ounces water chestnuts, canned -- sliced

Hot cooked rice

Preparation

Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in a large Dutch oven over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until browned. Remove chicken; drain off drippings, and return chicken to Dutch oven.

Combine preserves, barbecue sauce, onion, and soy sauce; mix well. Pour mixture over chicken. Bring to a boil; cover, reduce heat, and simmer 40 minutes, stirring occasionally. Stir in green pepper and water chestnuts; continue to cook an additional 15 minutes. Serve over hot cooked rice.

Yield: 4servings