MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Low-cal, Chicken, Main dish
       Yield: 6 servings
   2 1/2 lb Chicken; quartered parts
       8 oz Pineapple; crushed  packed
     1/2 c  Estee granulated fructose
       2 tb Lemon juice
       1 ts Dry mustard powder
        The recipe, as POSTED (a rose by any other name....) was
   published by Hidden Valley about 10 years ago, and I'm not sure that
   the low fat version was available at the time. Since it is being
   used, in this case, primarily as a seasoning, I see no reason why the
   low fat would not work. As to the eggs, their main purpose is to hold
   the seasoning to the chicken. Again, I think that the whites alone
   would do the job. I also came across another chicken recipe that may
   be of interest to you. Mix pineapple with its juice, fructose, lemon
   juice and mustard in small bowl. Place chicken on rack in shallow
   baking pan. Spread pineapple mixture over each piece of chicken
   (approx 2 tablespoons each). Bake for 20 minutes, then remove from
   oven to baste again. Bake 20 minutes and baste again. Return to oven
   for final 20 minutes of baking. Pour pineapple sauce and drippings
   from baking pan into bowl and chill. Skim fat, then return to sauce
   pan to reheat. Serve sauce over chicken.