2 chicken breasts, split & skinned
1 (8 oz.) can unsweetened pineapple chunks
1 c. cranberry sauce
2 tbsp. vinegar
2 1/2 tbsp. brown sugar
1/2 c. chicken broth
2 tbsp. cornstarch
2 tbsp. water
1 green pepper, cut in strips

Place chicken in baking dish. Drain pineapple, reserving juice; set aside. In a separate saucepan, combine cranberry sauce, vinegar, brown sugar and broth. Mix cornstarch with 2 tablespoons of water until smooth and add to sauce mixture. Cook sauce until thickened. Add pineapple chunks to sauce and pour over chicken.

Cover and bake at 350 degrees for 35 minutes. Uncover and add green pepper strips and baste with sauce. Bake, uncovered for an additional 5 minutes or until done. Yield: 4 servings. Approximately 345 calories per serving.