Sweet and Sour Chicken

Not much to say here, except you can never go wrong with this one. If the chicken breasts are very thick, cut them in half length-wise or pound them to 1/2 - 1/4 inch thickness to speed up the cooking process. You can also use chicken tenderloins. I really recommend the cornflake crumbs here, but bread crumbs will work in a pinch. This takes, oh, about 20 minutes to make. Nothin' fancy, but boy it's good, quick, and easy.

Sweet and Sour Chicken
Serves 2
10/10

2 skinless, boneless chicken breasts
1 cup cornflake crumbs
1 egg
1/3 - 1/2 jar sweet and sour sauce (we use La Choy)
2 TBS olive oil

1) Beat the egg in a shallow dish. Spread out cornflake crumbs on a separate plate.
2) Heat the oil in a non-stick skillet over medium heat until shimmery hot. Dip the chicken breasts first in the the egg, then coat with cornflake crumbs. Add chicken to pan. Cook for about 5 - 7 minutes per side until cooked through (the thinner the chicken, the faster this will cook, so keep your eye on it) and the breading is a crisp golden brown . Remove from pan and set aside.
3) Pour out any excess oil. Add sweet and sour sauce and maybe a TBS of water. Heat over low until bubbling. Add chicken back in and toss to coat. Serve with rice!