1 fryer, cut up
1 tsp. salt
1 (8 1/4 oz.) can crushed pineapple in syrup
1/4 c. prepared mustard
1/2 c. chopped chutney
1/2 c. coarsely chopped pecans

Sprinkle chicken on both sides with salt. Place, skin side up, in single layer in shallow 2 quart casserole. Mix together pineapple and remaining ingredients; spoon over chicken. Bake, uncovered, in oven on 350 degrees for 1 hour and 15 minutes.