1/3 c. diet Italian salad dressing
1 (20 oz.) can crushed pineapple, drained, with liquid reserved
2 tbsp. brown sugar
1/2 tsp. ginger
4 chicken breasts, skinned, boned, and pounded
1/2 c. chopped green pepper
1/4 c. slivered almonds
1 tbsp. cornstarch

Marinate chicken breasts in pineapple juice, brown sugar, and ginger in the refrigerator overnight (8 to 24 hours; or 30 minutes minimum). Preheat oven to 375 degrees F.

In small bowl, combine crushed pineapple, pepper, and almonds. Remove chicken from marinade and spoon pineapple mixture evenly on top of breasts. Roll them up, secure with a toothpick, and place seam side down in a baking dish sprayed with nonstick cooking spray. Pour 1/4 cup of marinade over the chicken. Cover and bake for 35 minutes or MICROWAVE on 70% power for 14 minutes until chicken is tender. Remove chicken to platter.

In small pan, combine remaining marinade and chicken dish drippings with cornstarch and cook for 2 minutes until thick. Pour over chicken.