2 whole chicken breasts (approx. 8 oz. each), boned, skinned & halved
1 c. Teriyaki Marinade (see next recipe)
2 med. onions, thinly sliced
1 (16 oz.) can pineapple slices, packed in their natural juice, undrained
1 tbsp. cornstarch

Marinate chicken breasts in Teriyaki Marinade for at least 2 hours before cooking. Preheat oven to 350 degrees. Saute onions until tender and lightly browned. Spoon half of the onions into a shallow baking dish. Remove the chicken breasts from the marinade and set the marinade aside. Arrange the chicken breasts on top of the onions. Do not overlap the pieces. Place the remaining onions evenly over the top of the chicken. Remove the pineapple slices from the can, saving the juice.

Arrange the pineapple slices evenly over the top of the onions in the baking dish. Cover the dish and bake for 25 to 30 minutes or until done. Pour the pineapple juice into a saucepan. Add 2 tablespoons of the marinade to it. Add the cornstarch and mix thoroughly until the cornstarch is dissolved. Bring the pineapple juice mixture to a boil and simmer, stirring constantly, until slightly thickened. Remove the chicken from the oven and pour the pineapple sauce evenly over the top. Serve each piece of chicken with 2 pineapple rings on top. Makes 4 servings.

Each serving contains approximately 1 fruit exchange, 1 vegetable exchange, 3 1/2 ounces high protein, 350 calories. VARIATION: Substitute 1/2 pound of flank steak for the chicken. 8 percent fat, 143 mg. sodium, 87 mg. cholesterol.