3 chicken breasts, split
1/2 c. flour
Salt and pepper
1/3 c. salad oil

Wash chicken, pat dry with paper towel, sprinkle lightly with salt and pepper. Coat with flour. Melt oil in large skillet and brown on all sides. Remove to shallow roasting pan. Preheat oven to 350 degrees.

SAUCE:

1 (4 oz.) can sliced pineapple
1 c. sugar
2 tsp. cornstarch
3/4 c. cider vinegar
1 tsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube
1 lg. sweet pepper

Drain pineapple and pour syrup in two cup measuring cup. Add water to make 1 1/4 cups. In medium saucepan combine sugar, cornstarch, pineapple, syrup-water, vinegar, soy sauce, ginger and bouillon cube. Bring to a boil stirring constantly.

Boil 2 minutes. Pour over chicken and bake uncovered for 30 minutes. Add pineapple slices and green sweet pepper. Bake 30 minutes longer or until chicken is tender.