4 whole chicken breasts, boned, halved (remove skin) or 8 boneless chicken breast fillets
1/4 c. melted butter
3 tbsp. flour
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. dry mustard
1 tsp. cinnamon
1/8 tsp. ginger
1 1/2 c. orange juice
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 can (20 oz.) crushed pineapple
Pineapple & orange chunks

Wash chicken. Melt butter. Mix dry ingredients together and add them into melted butter. Then, stirring constantly, slowly add orange and lemon juices and the whole can of pineapple until you have a thick, smooth sauce.

Place chicken in a buttered 9 x 13 inch baking dish and pour the sauce over it. Place this in the refrigerator for at least 4 to 6 hours, if not more. Bake chicken at 375 degrees for 1 hour. Serve over rice and add orange and pineapple chunks.