Sweet and Sour Chicken

8 boneless, skinless chicken breasts
2 eggs, beaten
2 c. cornstarch

Slice the chicken into strips, about 1/2 inch wide. Dip in egg, then roll in cornstarch. Fry in hot oil in frying pan until golden brown. Place in baking dish.

Sauce:
1 1/2 c. sugar
1/2 c. catsup
1/4 c. cornstarch
1/4 c. soy sauce
1/2 c. vinegar
2 c. apricot nectar
1 c. chicken broth

Mix all ingredients in bowl with wire whisk, pour over breaded chicken. Bake covered at 350F for 45 minutes. Serve with rice.

*I add pineapple slices before baking and sometimes sliced green pepper.