|Pineapple slices||3 (Water Packed)|
|Chicken breasts||3 Medium, boned|
|Instant coffee||1⁄2 Teaspoon|
|Chicken stock||2 Ounce|
|Low fat vanilla yogurt||4 Ounce|
Preheat oven to 375°.
Place pineapple slices in ungreased baking pan.
Place boned chicken breasts on top of each.
Dissolve coffee in boiling chicken stock.
Stir in yogurt.
Pour over chicken and bake 40 minutes.