6 pineapple slices
3 chicken breasts, split
Salt and pepper (may omit salt)
1 (10 1/2 oz.) can condensed cream of chicken soup
1 tsp. instant coffee granules
1 c. (4 oz.) shredded sharp Cheddar cheese

Place pineapple slices in 7x11 inch baking dish. Top with chicken breasts. Season with salt and pepper, if desired.

Combine soup and dry coffee and spoon over chicken. Bake at 375 degrees for 40 minutes. Then top with cheese and bake until cheese is melted. Serves 4 to 5.