1 (20 oz.) can Dole pineapple chunks
2 whole chicken breasts, split and boned
Salt and pepper
1 tbsp. butter
1 clove garlic, pressed
1/2 tsp. thyme, crumbled
2 tbsp. sherry
1 tsp. cornstarch

Drain pineapple; reserve juice. Pound chicken to 1/2 inch thickness. Sprinkle chicken with salt and pepper. Brown chicken in butter on one side. Sprinkle with 1/2 garlic and thyme. Turn to brown other side. Sprinkle with remaining garlic and thyme. Add reserved juice and sherry. Cover; simmer 5-10 minutes. Mix cornstarch with 1 tablespoon water; add to skillet with pineapple. Cook until sauce boils and thickens. Garnish with slivered green onion, if desired. Serves 4.