1/4 c. oil
1/2 c. flour
1/2 tsp. seasoned salt
6 skinned chicken breasts
1/2 c. orange juice
1 tbsp. lemon juice
1/4 c. brown sugar
2 tsp. cornstarch
2 tsp. soy sauce
1/4 tsp. salt
1 c. pineapple chunks
1 bell pepper, cut in sqs.
1 c. sliced carrots

Pour oil into large pan (13 x 9). Combine flour and seasoned salt; dredge chicken in flour mixture. Arrange in baking pan and bake at 350 degrees for 40 minutes. Turn and add peppers and carrots to pan. Bake for 20 minutes longer. In a saucepan, combine remaining ingredients, except pineapple, and cook until thickened. Gently stir in pineapple and pour mixture over chicken. Bake 10 minutes longer. Serves 6.