Chicken: Pineapple Lemon Chicken
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
1 20-ounce can sliced pineapple
1 clove garlic, minced
1 tablespoon cornstarch (may wish to substitute arrowroot for thickener)
2 teaspoons low salt Worcestershire sauce
2 teaspoons prepared mustard
1 teaspoon rosemary, crushed
3 whole chicken breasts, split
(original recipe calls for 1 teaspoon salt)
1 small lemon, thinly sliced Recipe
Preheat oven to 400�F.� Spray a shallow baking dish with non-stick vegetable spray.
Drain pineapple, reserving the juice.� Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.� Arrange chicken in prepared baking dish, skin-side up.� (Sprinkle with salt.)� Broil until browned.� Stir sauce.� Pour over chicken.
Bake for 30 minutes.� Arrange pineapple and lemon around the chicken.� Spoon sauce over all.� Bake for 5 minutes longer.
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