Duck Sauce Chicken

DUCK SAUCE CHICKEN FOR FOUR
(unless you have a healthy appetite)

What you will need:

4 Boneless, skinless chicken breasts
Extra Virgin olive oil
1 Jar LaChoy (or another brand) Duck Sauce
1 Pineapple sliced or 1 Can sliced pineapples
1 8x8 or 9x9 square pan, preferably glass
(For more people, double the amount of breasts and use a 13x9 inch glass pan)
Aluminum Foil


Preparation:

Pre-heat oven to 325 degrees.
Coat bottom of glass pan with olive oil.
Clean the chicken breasts under cool water. Dry with a towel or cloth free of lint. Set into pan, flat side down.
With a soft bbq-style brush, apply the duck sauce over the top of the chicken breasts until well coated.
The duck sauce is usually seasoned enough, but if you like salt, add some before the duck sauce.
Lay pineapple slices on top of the coated chicken breasts - one layer and about 2 slices will cover one breast.
Cover loosely with aluminum foil, tightly on at least two opposite ends.


Baking:

Slip pan into center of oven.
Cooking time should be 45 minutes, depending upon the oven. Add 10 minutes for 13x9 pan size.
Times are good for glass pans and may need adjustment for metal pans.


Sides:

While the chicken is baking, rice can be prepared.
Salads can be prepared just before the chicken is done.
If you are a drinker: white wine. If not: iced tea or lemon aid.