Pineapple Chicken Special

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:

• Drain pineapple, reserve juice.
• 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.
• Dissolve bouillon and remaining flour mixture in reserved pineapple juice.
• 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.
• Arrange pineapple over chicken. Spoon sauce over pineapple. Cover, cook until pineapple is heated through. Spoon chicken and fruit over rice.

Rich in Potassium; good source of Vitamin A; rich in Vitamin C; good source of Iron.