8 medium chicken breast halves
1/2 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon lemon juice
1 egg, beaten
1/4 cup milk
1 cup cooked and diced chicken
1 (4 ounce) can pineapple chunks, drained
1 (4 ounce) can pineapple juice
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a 9x13 inch baking dish. Brush with butter or margarine coated flour mixture, and sprinkle with salt, lemon juice and egg. Place chicken pieces in oven and sprinkle with pineapple chunks, pineapple juice and pudding mix.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until chicken is no longer pink and juices run clear. Remove chicken from oven and skin on all sides.