4 chicken breasts
1/2 tsp. salt
1 egg, beaten
1 c. bisquick mix
1/2 c. oil
2/3 c. sugar
2 tbsp. cornstarch
1 tbsp. paprika
1 c. pineapple chunks
1/4 c. soy sauce
1/4 c. vinegar
1 c. green pepper, chopped
1/2 c. onion
2 ripe tomatoes

Cut chicken up and sprinkle with salt and pepper. Roll in egg and coat with bisquick. Fry in oil until brown. Keep warm. Combine sugar, cornstarch, and paprika. Drain pineapple and add enough water to the juice to make 1 1/2 cups. Mix in cornstarch mixture. Add soy sauce and vinegar and simmer until thickened. Then add peppers, pineapple, tomatoes, and onions. Cook 5 minutes. Stir together the chicken with sauce mixture. Serve with rice.