1/2 c. butter
1 env. Lipton onion soup mix
1 tbsp. cornstarch
1 (20 oz.) can pineapple chunks, drained, reserve 3/4 c. liquid
2 tbsp. lime juice
3 whole chicken breasts, split, boned, rolled & secured
Preheat oven to 350 degrees. In a small saucepan melt butter, stir in soup mix and cornstarch, then reserved pineapple juice and lime juice. Arrange chicken and pineapple chunks in a 2 quart oblong baking dish. Pour onion mixture over chicken and bake 45 minutes or until chicken is tender. Makes 6 servings.