Chicken Strips With Sweet And Sour Sauce

CHICKEN STRIPS WITH SWEET AND SOUR SAUCE
NOTE: GOOD FOR ALL CHICKEN AND RIBS

2 lb. boneless skinless chicken breasts
2 large eggs
6 T. buttermilk
1 ½ c. fine dry bread crumbs or saltine crackers
1/3 c. grated Parmigiano-Reggiano cheese
1 t. granulated garlic powder
¼ t. salt
¼ t. pepper
1 ½ t. dried dill weed
½ c. butter or margarine, melted

SAUCE: (MAKES 2 ½ CUPS)
1 c. white vinegar
1 c. sugar
½ c. frozen pineapple juice concentrate
2 t. Accent or seasoning salt (optional)
½ c. ketchup
4 t. soy sauce
1 t. seasoning sauce
1 t. granulated garlic powder
4 drops red food coloring
¼ c. cold water
1 ½ t. tapioca starch or cornstarch

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 constantly 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.