Sweet and Sour Chicken

Ingredients:
4 boneliss skinless chicken breasts
flour
1 or 2 eggs
1 bell pepper
1 large onion
1 can pineapple chunks
1 24 oz. bottle Catalina salad dressing (I used a 16 oz. bottle and it was great)
1 jar apricot preserves

1. Cut chicken breasts into cubes. Roll chicken cubes in flour than in beaten egg then again in the flour.
2. Fry in hot oil until chicken is fully cooked and breading is golden brown.
3. Add cubed pineapple, sliced bell pepper and onion and continue to cook until bell pepper and onion are tender.

For sauce:
Combine Catalina dressing and apricot preserves in a sauce pan and heat until preserves are liquefied. Serve over a bed of rice.