Asian Chicken

This wonderful addition to my recipe box is from The Essential Food Storage Cookbook. It was awesome! I love this type of food so for me it worked out great! Luckily, my whole family loves this kind of food too!

The only change I would do to it, would be to maybe double the sauce recipe. It made some, but I don't know. It seemed to not be quite enough. But still delicious! Enjoy!

Asian Chicken
4 boneless, skinless chicken breasts
Salt and pepper
2 large eggs, beaten
1 c. flour
Sauce:
3/4 c. ketchup
2 tbsp. soy sauce
2/3 c. sugar
1/4 c. cider vinegar
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. garlic powder
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Place eggs and flour in two separate shallow dishes. Dip chicken breasts in beaten egg; dredge in flour. Place chicken on a greased jelly roll pan with sides.

Mix sauce ingredients until blended. Pour over each chicken breast.

Bake for 25-30 minutes or until chicken is cooked through. Makes 4 servings