BIRD OF PARADISE

• 1 cn (2 0 oz.) sliced pineapple in
• -syrup
• 2 Whole chicken breasts,split
• -(or 1 cut up 3 lb. fryer
• -chicken)
• 2 tb Butter
• 1 /4 c Dry sherry
• 3 tb Soy sauce
• 2 lg Cloves garlic,pressed
• 2 tb Finely chopped crystallized
• -ginger
• 1 /2 ts Salt
• 1 Red bell
• -pepper,seeded,chunked
• 1 1 /2 c Sliced celery
• 1 /2 c Sliced green onion
• 1 Papaya,peeled,sliced
• -(optional)
• 1 tb Cornstarch

Drain pineapple, reserving syrup. Brown chicken in butter; Drain.

Combine syrup with sherry, soy sauce, garlic and ginger. Pour over

chicken. Cover, simmer 30 minutes, turning chicken once. Remove

chicken. Add pineapple, bell pepper, celery, green onion and papaya

to pan. Dissolve cornstarch in 1/2 cup water. Stir intopan. Bring

to boil. When thickened, spoon over chicken.