1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
4 whole chicken breasts, halved
1 med. onion, chopped
2 med. cloves garlic, minced
1/2 c. slivered almonds
1 c. orange juice
1 (15 1/2 oz.) can crushed pineapple, drained
1/4 c. raisins
1/4 c. brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1 c. dry white wine
Hot cooked rice

In large bowl, combine flour, salt, and pepper. Coat chicken with flour mixture. In large skillet, heat oil. Add chicken and brown well on both sides. Place in shallow 1 1/2 quart baking dish. Add onion, garlic, and almonds to skillet. Cook, stirring occasionally, until onion is tender and almonds are lightly browned. Pour over chicken. Combine remaining ingredients, except wine. Pour over chicken. Cover and bake at 350 degrees for 30 minutes. Uncover; add wine. Bake 15 minutes longer. Serve with rice. 8 servings.