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Ingredients:

1 (8-ounce) can crushed pineapple, undrained
1/3 cup lime juice
1/4 teaspoon ground cloves
4 boneless skinless chicken breast halves
1/3 cup all-purpose flour
1 teaspoon salt
2 to 4 tablespoons cooking oils
1/3 cup slivered almonds
1/3 cup flaked coconut

In a bowl, combine pineapple, lime juice and cloves. Pound chicken to 1/4-in. thickness add to marinade. Cover and refrigerate for at least 45 minutes. Drain, reserving marinade. Combine flour and salt dredge chicken. In a skillet, brown chicken on both sides in oil. Place in a shallow baking dish. Add reserved marinade to skillet cook until hot and bubbly. Pour over chicken. Sprinkle with almonds and coconut. Bake, uncovered, at 400∞ for 20-25 minutes.


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