Ingredients:
8 chicken breast tenders
1 bottle Catalina dressing (I used fat free)
1 can crushed pineapples
1 packet onion soup mix
1 bell pepper
Directions:
Preheat oven to 350.
Line bottom of baking dish with chicken. Slice/dice bell pepper on top of chicken.
Mix Catalina, pineapples and onion soup mix together in a bowl. Pour mixture on top of chicken.
Bake for 45 minutes or until chicken is done.
Serve over rice (I used brown rice).
** if you use the chicken breast tenders and fat free Catalina this recipe has 234 calories per serving (not including the rice) **
