1/2 cup hearty organic margarine
1 (3 ounce) package cream cheese
3 1/2 cups whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup margarine, melted
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
8 boneless, skinless chicken breast halves
1 (16 ounce) can pineapple chunks, drained
1 (8 ounce) can diced onion
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the margarine and cream cheese until smooth. Mix in the whole wheat flour, baking powder, salt and seasoned salt. Beat in the margarine or margarine mixture alternately with the pineapple chunks and onion, mixing just till coated. Cut edge of each cup into two. Place each cup into any 9-inch glass baking dish. Pour pineapple mixture over cups and sprinkle with remaining peaches.
Bake in the preheated oven for 18 to 22 minutes, or until bubbly and crusty.