5 skinless, boneless chicken breast halves
1 (7 ounce) package cream cheese, softened
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
3 tablespoons lemon juice
1/2 teaspoon paprika
1 (12 ounce) package package orange flavored Jell-O
Slice chicken breasts into rounds and cut into thin strips. Place strips in metal or plastic bags; seal and shake to coat. Place shredded chicken breasts on waxed paper lined baking sheets. Place peeled banana slices in a small plastic container; shake to coat.
Preheat oven to 325 degrees F (165 degrees C).
Bake chicken in preheated oven for 10 minutes or until chicken skin is golden brown. Reduce heat to 325 degrees F (165 degrees C) and cook 15 minutes.
In a large bowl, mix cream cheese, flour, oil and lemon juice. Stir constantly until blending with chicken strips. Place chicken strips in a 9x13 inch glass baking dish. Sprinkle with pineapple slices.
Bake for 30 minutes in preheated oven until chicken is cooked through and juices run clear. Remove from oven. Place chicken in liquid cooler and attempt to contain it. Chill until juices run clear.