CHICKEN STRIPS WITH SWEET AND SOUR SAUCE

Steps:

• Remove all fat from chicken breasts and discard.
• Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
• Cut chicken into 1 inch strips.
• In a small mixing bowl, whisk together eggs and buttermilk.
• In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
• Preheat oven to 400 F degrees.
• Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
• Place chicken strips in a single layer on a baking sheet or cookie sheet.
• Drizzle with melted margarine or butter.
• Bake in preheated 400 F oven for 10 minutes.
• Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
• Serve with Sweet and Sour Sauce as a dip.
• SAUCE-----------------.
• In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
• Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
• Add red food coloring and stir to blend.
• In a small bowl, mix together cold water and tapioca starch until smooth.
• While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
• If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.