| 4 skinless chicken breast halves |
| salt and pepper |
| 1 T. lemon juice |
| 1 T. soy sauce |
| 1 T. butter |
| 1/4 c. water |
| 1 medium-sized green pepper, sliced and separated into rings |
| 1 medium onion, sliced and separated into rings |
| 15.25 oz. can pineapple chunks, undrained |
| 3 T. flour |
| 1 T. water |
| 2 t. browning and seasoning sauce (Kitchen Bouquet) |
Sprinkle chicken with salt and pepper; place in lightly greased 12x8 baking dish. Drizzle lemon juice and soy sauce over chicken; dot with butter. Add 1/4 c. water to chicken; top with green pepper and onion rings. Cover and bake at 350° for 40 minutes. Drain pineapple, reserving 2 T. juice. Combine flour, 1 T. water, Kitchen Bouquet, and pineapple juice; mix well. Stir into drippings in baking dish; add pineapple. Return to oven and bake, uncovered, an additional 20 minutes, basting chicken with sauce occasionally.
Serves 4.