Pineapple Chicken

WHAT YOU WILL NEED:
1 can (20 oz.) pineapple Slices
Salt to taste
6 boneless, skinless chicken breast halves, cut in
half lengthwise
2 tablespoons all-purpose flour
2 teaspoons chili powder
2 teaspoons garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon vegetable oil
1-1/2 teaspoons instant chicken bouillon granules
2/3 cup dried apricot halves, halved
1/3 cup seedless raisins
4 green onions, thinly sliced
3 cups hot cooked brown rice

HERE'S HOW:

1. Drain pineapple, reserve juice.
2. Salt chicken. Combine flour, chili powder, garlic powder and cinnamon. Toss chicken in flour mixture. In nonstick skillet, brown chicken well on both sides in oil.
3. Dissolve bouillon and remaining flour mixture in reserved pineapple juice.
4. Sprinkle apricots, raisins and green onions over chicken. Add pineapple juice mixture to skillet. Cook, stirring, until sauce boils and thickens. Cover, simmer 3 minutes longer.
5. Arrange pineapple over chicken. Spoon sauce over pineapple. Cover, cook until pineapple is heated through. Spoon chicken and fruit over rice.

Nutrition Goal: Rich in Potassium; good source of Vitamin A and Iron; rich in Vitamin C.