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1
Remove all fat from chicken breasts and discard.
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2
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.
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3
Cut chicken into 1 inch strips.
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4
In a small mixing bowl, whisk together eggs and buttermilk.
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5
In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
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6
Preheat oven to 400 F degrees.
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7
Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
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8
Place chicken strips in a single layer on a baking sheet or cookie sheet.
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9
Drizzle with melted margarine or butter.
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10
Bake in preheated 400 F oven for 10 minutes.
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11
Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
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12
Serve with Sweet and Sour Sauce as a dip.
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13
SAUCE-----------------.
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14
In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
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15
Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
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16
Add red food coloring and stir to blend.
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17
In a small bowl, mix together cold water and tapioca starch until smooth.
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18
While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
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19
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.
