4 oz. boneless, skinless breast
Catalina salad dressing
Vegetable oil
Pineapple tidbits
Chopped green onion
Canned red pimentos

Soak chicken in catalina overnight. Cook in 1 tablespoon vegetable oil to 180 degrees. Pour fresh catalina (not the sauce marinated in) heated over the chicken and sprinkle with pineapple, onion and the pimentos.