Recipe: Sweet and Sour Chicken for 6

SWEET AND SOUR CHICKEN FOR 6

1 Reynolds Hot Bags Foil Bag, large size
6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
1 (20 oz.) can pineapple chunks in juice, drained
1 medium each green and red bell pepper, cut in strips
1 cup or 1 (9 oz.) jar sweet and sour sauce
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 tablespoon flour
1/4 teaspoon ground ginger
Hot cooked rice

Preheat grill to medium-high or oven to 450 F.

Open foil bag. Arrange chicken, pineapple and peppers in foil bag in an even layer.

Combine sweet and sour sauce, mustard, soy sauce, flour and ginger; spoon over ingredients in foil bag. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 20 to 25 minutes in covered grill or bake 35 to 40 minutes in supporting pan in oven.

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

Serve over rice.

Servings: 5-6
Source: Reynolds Kitchens