6 boned & skinned chicken breast halves, pounded
1 c. pineapple juice
1 c. orange juice
Flour, salt & pepper
3 slices baked ham
6 slices Swiss cheese
6 pineapple rings

Place chicken in a large sealable bowl and cover with juices. Refrigerate several hours.

Combine enough flour with salt and pepper to taste, to coat chicken. Dredge chicken breasts in flour. Brown in hot oil until medium brown and crispy. Place in rectangular baking dish.

Heat juices in saucepan. Add sugar to taste, not too sweet. Thicken with cornstarch and water when juices boil.

Top breasts with 1/2 slice of ham, pineapple slice and about 2 tablespoons thickened juice. Bake at 350 degrees for 30 minutes. Top with cheese, bake 10 minutes longer. Serve with warm sauce.