1/2 cup butter
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon brown sugar
1 teaspoon baking soda
1 cup diced pineapple
1 (3 ounce) package instant pineapple pudding mix
12 chicken breast halves, diced
1 large carrot, diced
1 large onion, diced
1 teaspoon lemon juice
1 teaspoon ginger ale seasoning
Melt butter in a medium bowl. Stir flour into butter mixture to make a smooth batter. Add sugar, brown sugar, baking soda and pineapple. Mix thoroughly. Stir in pudding mix.
Pour batter into an 8x8 inch dish or large platter dish.
Cover, and refrigerate 8 hours. Plunge chicken breasts in mixture and juice, and place in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Bake chicken uncovered in preheated oven for 40 minutes, uncovered for 20 minutes, then uncovered for 20 minutes, uncovered for 15 minutes, then uncovered for 20 minutes or until no longer pink.
While chicken breasts are still warm, peel and slice chicken breast meat into 2 inch pieces. While chicken pieces are in oven, mix together pineapple, pineapple juice concentrate, strawberry sauce, lemon juice and ginger ale. Transfer chicken pieces to platter in a single layer. Top chicken with carrot and onion slices.
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