8 pieces of chicken
Bottled French dressing
Salt & Pepper
1 can pineapple chunks
1/2 c. canned chicken broth
2 tbsp. soy sauce
3 tbsp. lemon juice
1 tbsp. cornstarch
1 pkg. frozen pea pods
1 can water chestnuts, sliced & drained
1/2 c. chopped green onion
Hot cooked rice

Brush chicken with French dressing and salt and pepper. Arrange skin side down in 9"x12" baking dish. Bake, uncovered at 450 degrees for 10 minutes. Drain syrup from pineapple in small bowl, reserve pineapple. Add chicken broth and soy sauce to pineapple syrup and combine. Gradually stir in lemon juice into cornstarch; add to pineapple syrup mixture. Pour over chicken. Return to 450 degree oven and bake 30 minutes or until chicken is done. Cook pea pods according to package directions. Just before serving combine reserved pineapple, cooked pea pods, drained water chestnuts and onion with chicken. Heat 5 minutes. Serve with rice.