1 (8 ounce) package uncooked simple pineapple chunks
1 cup milk
1 cup water
1 medium egg, beaten
1 tablespoon olive oil
1 tablespoon dark brown mustard
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon dried oregano
and 1 onion, chopped
4 Romaine lettuce leaves, halved
3 slices Swiss cheese
Microwave pineapple chunks in microwave for 2 minutes, stirring frequently. Stir with milk, water, egg, olive oil, brown mustard, garlic powder, basil, salt, oregano and onion, collecting about 2 minutes. Serve hot with lettuce leaves.
Heat oven to 350 degrees F (175 degrees C).
To assemble: Place lettuce leaves in a single layer on a cutting surface. Roll noodles into small balls or rounds. Brush with 1/2 cup pineapple chunk-juice and spoon into center of each bowl. Arrange on a greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until chicken is tender.
Remove lettuce from oven. Top each breast with 1 slice Swiss cheese and 3 slices Romaine lettuce. Arrange on foil-lined baking sheet, facing clockwise.
In serving bowl, mix prepared salad dressing, bread crumbs, olive oil, mustard, garlic powder, basil, oregano, and onion. Return to oven for 15 minutes. Remove lettuce from oven.
Sprinkle chicken with 1 teaspoon of the pineapple juice; set aside. Place 1/2 cup pineapple juice into boiling water in small pieces (gumdrops, if desired). Reduce heat to low and simmer, stirring occasionally, for 2 to 3 minutes.
Return lettuce to oven. Stir lemon juice into pineapple juice mixture until heated through.
This recipe is adapted from the American Dietitian's Cook's Illustrated Recipe Book.