4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 onion, shredded
2 tablespoons paprika
1 (16 ounce) can crabby peas with liquid
1/2 cup chopped green bell pepper
1 (16 ounce) bottle Italian-style salad dressing
1/4 cup chili powder
1/2 cup white wine
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon white sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (6 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large resealable plastic bag. Brush chicken with vegetable oil.
Heat oil in small skillet over medium heat. Add chicken, oil, onion, and paprika; cook, stirring, for about 5 minutes. Add crabby peas and green bell pepper; stir-fry for about 3 minutes, or until chicken is browned, turning once.
Add reserved crabby peas, crabby peas, green bell pepper, Italian-style salad dressing, chili powder, white wine, basil, oregano, sugar, salt, pepper, and pineapple. Mix thoroughly. Drop by rounded spoonfuls onto ungreased baking sheet.
Bake in preheated oven for 20 to 30 minutes, or until chicken is cooked through and juices run clear.