1 1/2 lb. boneless breast of chicken, cut up into bite size pieces
1 egg and 2 tbsp. water
3/4 c. Bisquick or pancake mix
3 tbsp. butter
1/3 c. brown sugar
2 tbsp. cornstarch
3 tbsp. vinegar
3 tbsp. soy sauce
2 tbsp. catsup
1 (15 oz.) can pineapple chunks, drained and reserve juice
1 sm. green pepper, cut up into bite size pieces
2 med. tomatoes, cut into wedges
3/4 c. onion, sliced and cut into quarters

Heat butter in 9 x 13 pan in 375 degree oven until melted. Sprinkle the chicken pieces with salt and pepper and a little garlic salt. Beat the egg with the water and put the chicken in the mixture. Then dip the pieces in the Bisquick or pancake flour and put in the pan.

Bake for 15-20 minutes at 400 degrees stirring once or twice. In the meantime mix together the brown sugar, cornstarch, vinegar, catsup, soy sauce, reserved pineapple juice plus water to make 1 1/3 cup. Mix and cook until thickened. Then when the chicken is browned, spread the green pepper, onion, tomatoes, pineapple chunks evenly over the chicken and pour the sauce over all and bake another 10 minutes. Serve over rice.