1 boneless, skinless chicken breast, per person
1 (20 oz.) can pineapple slices in own juice
1 (8 oz.) bottle reduced fat creamy French salad dressing
1/2 env. onion soup mix

Arrange chicken in baking pan. Drain juice from pineapple slices into a medium bowl; stir in French dressing and onion soup mix. Pour sauce over chicken. Bake at 375 degrees for 1/2 hour. Put pineapple slices on top of chicken. Baste over slices with juice in pan. Bake 15 minutes longer or until chicken is fork tender, depending on your size pieces of chicken. To serve, ladle sauce over chicken. Enough sauce for 12 breast halves.