Ingredients Weight Measure
Boned chicken breasts, 6 oz. ea. 50 ea.
Flour 1-1/2 lbs.
Salt 1 oz.
Onions, chopped 1-1/2 lbs.
Celery, cut diagonally 1-1/2 lbs.
Butter-margarine mixture 1 lb.
Canned pineapple chunks with syrup 2 #10 cans
Peanut butter 1-1/2 lbs.
Raisins 1 lb.
Soy sauce 1/2 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Cornstarch 2 oz.
Rice, cooked as desired


  1. Dredge chicken in flour seasoned with salt. Sauté until brown on all sides. Arrange in 12x18x2" pans.
  2. Sauté onions and celery in butter-margarine mixture until soft. Add pineapple with syrup, peanut butter and raisins.
  3. Combine soy sauce, TABASCO® Sauce, and cornstarch until smooth. Add to mixture, blend until smooth and pour over chicken. Bake at 350°F for 20 minutes.
  4. For each serving, place cooked rice on dinner plate. Top with chicken breast and sauce.

Yield: 50 6-oz. servings