2 chicken breasts, split and 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 separate saucepan, combine cranberry sauce, vinegar, brown sugar and broth. Then mix the 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 5 minutes. Yields 4 servings. Great with this rice dish.

Wild Rice with Mushrooms:
1 c. wild rice or long grained rice and wild rice combined
1/3 c. green onions or shallots
1 c. fresh mushrooms
Freshly ground black pepper
2 tbsp. oil
1 tbsp. butter

Steam the rice or cook according to directions on package. Saute fresh mushrooms and green onions in the oil. Stir in butter and freshly ground pepper. Serve hot.