2 chicken breasts, split & skinned
1 (8 1/2 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 into long, thin strips

Place chicken in baking dish. Drain pineapple, reserving juice and set aside.

In a separate saucepan, combine cranberry sauce, vinegar, brown sugar and broth. Then mix the cornstarch with 2 tablespoons of water until smooth. 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, add green pepper strips and baste with sauce. Bake uncovered for an additional 5 minutes. Yield: 4 servings.