4 1-lb. pcs. whole chicken breasts, boneless & skinless
1 (16-oz.) can tomatoes
2 - 3 tbsp water
1 (6-oz.) can crushed pineapple with juice
1 tbsp soy sauce
1 tbsp cornstarch or powdered arrowroot
1 (8-oz.) c. sugar
2 tbsp ground ginger root
1 tbsp Asian sweet chili sauce
Prepare chicken breasts with salt and pepper to taste, remove any excess fat. In a hot skillet, sear both sides of the chicken breasts and remove from pan. Preheat oven to 350 degrees. Spray large deep glass rectangular baking dish with non-sticking spray. Place chicken breasts in the baking dish, cover with sauce, cover dish with vented aluminum foil and bake for 30 - 35 minutes or until chicken tests done. Sauce: In a pot over medium heat, mix canned tomatoes, water, pineapple with the juice, soy sauce, chili sauce and sugar. Just before rolling boil, whisk in cornstarch or arrowroot powder. bring to a rolling boil and remove from heat. Pour over the chicken in baking dish.
Note: Pineapple rings can also be placed on top of the chicken breasts if desired.