4 (4 oz.) chicken breasts, boneless & skinned
Flour
Salt
Salad oil

Wash chicken; pat dry. Salt to taste, dip in flour and brown in salad oil in skillet, 10 minutes per side. Place on platter in oven (140 to 200 degrees). Meanwhile, mix: 1/2 c. pineapple juice 2 tbsp. honey 2 tbsp. teriyaki sauce 4 tsp. chives, chopped Pepper Fresh chive (for garnish)

Stir mixture into drippings in skillet, heat to boiling and add pineapple. Heat. Pour sauce over chicken and rice. Garnish with fresh chives.

This is a healthy heart dish. It contains 240 calories; 5 grams fat; 65 mg cholesterol; and 515 mg sodium. It is quite tasty, and very easy to make.