1/2 lb. fresh broccoli
2 whole chicken breasts, skinned, boned and halved
3 tbsp. flour
1/4 c. butter
8 oz. can pineapple rings, drained
4 slices Monterey Jack cheese

Stream broccoli and set aside. Pound chicken breast halves until about 1/4 inch thick. Coat chicken with flour. In a large skillet melt butter and saute chicken 10 to 12 minutes turning once. Place a pineapple ring on each chicken piece, top with broccoli and cheese slice. Cover for 1 minute allowing cheese to melt. Serves 4.