Shelly's Recipe

HAWAIIAN BARBECUED CHICKEN

Category: Chicken

2 lbs boneless, skinless chicken breasts
1 (10-3/4 oz) can tomato soup
2 tbsp fresh lemon juice
1/2 tsp garlic powder
1/2 tsp celery salt
2 tbsp dried onion
1/2 cup apricot spreadable fruit (sugar-free jam)
1 (8 oz) can pineapple tidbits in juice

Prepare a 13x9 inch baking pan with nonstick cooking spray. Place the chicken breasts in the prepared baking dish and set aside.

Combine the soup, lemon juice, garlic powder, celery salt, dried onion, apricot spreadable fruit and the juice from the canned pineapple, and mix well. Pour the sauce over the chicken breasts.

Arrange the pineapple bits on top of the chicken. Cover tightly and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 400. Bake the chicken, covered, for 20 to 30 minutes or until desired doneness. Serves 6