Basil-Orange Pineapple Chicken

1 medium fresh pineapple

1 tsp. margarine

4 skinless, boneless chicken breast halves

salt to taste

1 tsp. vegetable oil

1 seeded, thinly sliced small red bell pepper

½ cup frozen pineapple/orange juice concentrate, thawed

½ cup white wine

2 Tbs. Dijon mustard

1 tsp. onion powder

½ tsp. cornstarch

½ cup minced fresh basil leaves

½ tsp. black pepper

2 peeled, sliced oranges

1. Twist crown from pineapple. Cut pineapple in half lengthwise. Refrigerate half for another use. Cut fruit from shell, then crosswise into thin slices. In nonstick skillet, sauté pineapple in margarine until lightly browned. Remove.

2. Pound chicken lightly until even thickness. Season with salt. Brown chicken in oil. Cover, simmer 6 minutes. Remove.

3. Sauté red pepper in same pan. Combine juice concentrate, wine, mustard, onion powder and cornstarch; stir until blended. Add to pan. Cook, stirring, until sauce boils and thickens.

4. Add chicken, basil and black pepper to sauce. Spoon sauce over. Add oranges; heat through. Serve with pineapple.

Makes 4 Servings