8 skinless chicken breasts
1 green pepper, chopped
1 red onion, chopped
1/2 lb. fresh mushrooms, diced
1 qt. sweet and sour sauce
Garlic salt
Black pepper
Olive oil

1. Lightly brown chicken in a skillet using olive oil, sprinkling with garlic salt and black pepper.

2. Place chicken in a roaster or other suitable pan (Dutch oven) that can be covered. Layering the chicken works quite well if your pan is too small.

3. Pour sweet and sour sauce over chicken (Yoshida, Contadina, etc.).

4. Spread chopped onion, green pepper and mushrooms evenly over top.

5. Cover and bake at medium heat until meat pulls away from bone. Usually 45-60 minutes. Serve with plenty of fresh biscuits.