Honey Pineapple Chicken

20 oz Crushed Pineapple
5 Tbsp Honey
4 Chicken Breasts
Salt and Pepper (to taste)

Mix 20oz crushed pineapple with 5 Tbsp Honey. Cube chicken, season with salt & pepper and put it in a ziploc with 2/3 of pineapple mixture. Allow to marinate in the fridge for at least an hour.

Line baking dish with foil and broil for 6-8 min per side or until done. While broiling, put remaining pineapple mixture in saucepan and heat. Serve on top of chicken (or on the side).

We had it with sweet potato fries and a salad.  The kids (and I) LOVED it, and it was so simple!

Even better, I had no cleanup from broiling because of the foil!  Gotta love that even more!

Chicken Pot Pie

Servings:
6-8

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe) - Pepperidge Farm Puff Pastry

pinch of thyme, poultry seasoning and a bay leaf

Directions:

1. Preheat oven to 400°F.

2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.

3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.

4. Combine broth and half and half.

5. Gradually stir into vegetable mixture.

6. Cook over medium heat stirring constantly until thickened and bubbly.

7. Stir in salt and pepper; add chicken and stir well.

8. Pour into shallow 2 quart casserole dish and top with pie shells.

9. Cut slits to allow steam to escape.

10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.