4 boneless skinless chicken breasts
1/2 cup Italian salad dressing (I use a balsamic style dressing, too)
2 T olive oil
1 can (8 oz.) sliced pineapple, drained
1/3 cup shredded Swiss cheese or Parmesan cheese, optional
Flatten chicken to 1/2 in. thickness. Pour salad dressing into a shallow bowl; dip chicken in dressing. In a large skillet, heat oil. Add chicken. Cook over medium-high heat for 5-7 minutes on each side or until juices run clean when pierced. Remove and keep warm. Add pineapple slices to skillet. Cook for 30 seconds on each side or until lighty browned. Place a slice on each piece of chicken. Sprinkle with cheese if desired.
Yield: 4 servings
Kansas City, MO