4 chicken breast (boneless) halves (skinned)
2 tbsp. butter
Salt and pepper
1 c. pineapple juice
1/2 tsp. cinnamon
1/2 c. sliced almonds
3 tbsp. maraschino cherry juice
3 or 4 cherries, sliced
1/2 c. honey

Place chicken skin side up in a shallow baking dish. Dot with the butter. Season with salt and pepper. Bake at 450 degrees for 20 minutes. While chicken is baking, bring pineapple juice, cinnamon, cherry juice and honey to a boil. Add almonds and cherries and simmer for a few minutes. Add 1 teaspoon of cornstarch (mix with a little water) and cook, and stir until mixed. Remove chicken from oven (reduce heat to 400 degrees). Pour sauce over chicken and return to oven for 15 minutes. Baste with pan juices several times.

Remove chicken from pan and place on platter and spoon some sauce over chicken breast. Serve remaining sauce to be ladled over chicken.