2 whole chicken breast fillets
1/2 tsp. salt
3/4 c. biscuit mix
2/3 c. sugar
1 tbsp. paprika
1/4 c. soy sauce
1 c. green pepper strips
2 c. cooked rice
1 egg, beaten
1 c. oil
2 tbsp. cornstarch
16 oz. pineapple chunks
1/4 c. cider vinegar
1/2 c. sliced onions
2 med. tomatoes, cut up
1 mango, cut up

Sprinkle meat with salt and coat with egg, then biscuit mix. Fry in hot 400 degree oil in skillet until golden brown. Remove, drain on paper towel. Place in 250 degree oven to keep warm.

Combine sugar, cornstarch, paprika in 10-inch skillet. Add enough water to equal 2 cups to the pineapple juice and mix with the cornstarch, soy sauce, and vinegar. Cook and stir constantly until it comes to a boil. Boil 1 minute. Add mango and onion, cover and cook vegetables tender crisp, 5 minutes. Add pineapple and tomatoes and heat well. Add the chicken. Serve over rice. Serves 6-8.