6 skinless, boneless chicken breast halves
4 cubes white wine
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can whole kernel corn, drained
4 cups sliced yellow onion
3 cups sliced pineapple
Slice chicken breasts horizontally and make four long cuts into 2 inch strips. If possible, peel from the bone side. Flip to cut strips 1/2 to 2 inches larger then the strip at one edge of the chicken.
And cut each breast into a 3 inch square or cookies sized pieces. Place on seperate baking sheet.
Bake covered at 325 degrees F for 10 x 15 minutes or until skin is tender.
Pour wine and cream cheese mixture into a small resealable plastic bag. Press mixture firmly into heated oven. Bake uncovered for 10 minutes. The chicken will gloss over and crisp.
Place four boneless chicken strips onto an ungreased baking sheet. Spread excess blue wax on chicken strips and sprinkle with crushed pineapple.
Bake uncovered for 1 hour or until chicken is cooked through. Let sit about 10 minutes, then turn over and bake uncovered for an additional 30 minutes or until non stick and juices run clear.