Quick Dinner Solution: Baked Pineapple Chicken

Preheat the oven to 350 F (180 C). Mix together flour, salt, celery salt, garlic powder, onion powder, and nutmeg; dredge chicken in seasoned flour mixture to coat thoroughly. Melt the butter in a heavy skillet over medium heat. Add the coated chicken breasts and cook until golden brown, turning to brown both sides. Arrange the chicken breasts in a 9-by-13-by-2-inch baking dish. In a bowl, combine the pineapple juice, soy sauce, and granulated sugar; mix well and pour over the chicken. Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes. Remove foil and continue baking until chicken is tender, about 20 to 30 minutes longer, basting with pan juices several times. Serve sauce with the chicken, if desired. If the chicken breasts are small or quite thin, cut back on the cooking time. The minimum temperature for chicken is 165 F (74 C). If in doubt, use an instant-read thermometer to check for doneness. If you would like a thicker sauce, remove the chicken to a platter and cover it with foil to keep it warm. Strain the juices into a saucepan and bring to a simmer. Combine the cornstarch with 2 tablespoons of cold water and stir until smooth. Add the mixture to the sauce and continue cooking until the sauce is thickened and clear. Serve the chicken with the sauce, pineapple chunks or slices, rice or noodles, and a green vegetable.