6 halves of skinned chicken breasts (cut into 1/3s)
½ cup flour
1 teaspoon chicken seasoning
1/4 cup butter, melted
1 can pineapple chunks in juice water
1 1/3 cups water
1/4 cup coconut dessert mix
1/4 cup brown sugar
2 tablespoon chicken soup base
1/2 teaspoon curry powder
1/4 teaspoon black pepper
4 to 6 cups cooked rice
Dip chicken breasts in beaten egg; coat with mixture of flour, curry powder and chicken seasoning. Place in shallow baking pan. Mix together melted butter and juice from pineapple chunks; drizzle over chicken. Cover with foil and bake at 350*F for 30 mins. Remove foil and continue to bake 30 mins more.
Combine pineapple chunks, water, coconut
dessert mix sugar, chicken soup mix, the
1/2 tsp curry powder and black pepper, in a saucepan. Cook over med heat until mixture comes to a boil and thickens slightly, stirring constantly; remove from heat. Serve chicken over rice, top with pineapple coconut mixture.