1 lb. chicken breast, skinned, boned and halved lengthwise
Pepper and paprika
3/4 c. pineapple, crushed (juice packed)
1 tbsp. cold water
2 tsp. Dijon style mustard
3/4 tsp. cornstarch

Season each piece of chicken with pepper and paprika as desired. Arrange chicken pieces in an ungreased baking dish. Cover and bake in a 375 degree oven about 25 minutes or until tender. Drain juices from pan. Meanwhile, combine undrained crushed pineapple, water, mustard and cornstarch in a saucepan. Cook and stir until thickened and bubbly. spoon sauce over drained chicken pieces. Return chicken to oven; bake 5 minutes more. Makes 4 servings.