3 lb. chicken cutlets
2 red peppers
2 green peppers
2 onions
2 (16 oz. ea.) bottles Catalina Dressing
2 (16 oz. ea.) cans pineapple chunks (in own juice)

Bread and fry chicken cutlets then cut into bite-sized pieces. Cut up and sauté peppers and onions. Mix all ingredients together.

Bake at 350°F for 20-25 minutes or until chicken tests 160°F on meat thermometer.

Note: May add maraschino cherries for garnish.

Serves 6.

Submitted by: Trish