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Chicken: Baked Pineapple Chicken

Source of Recipe

Internet

Baked Pineapple Chicken
Plan ahead…needs to marinate for at least 2 hours.

Exchanges
WW Points
Serves: 2

1/4 c. chicken broth
3 T. reduced-sodium soy sauce
1 tsp. ground ginger. ‘divided’
2 bone-in chicken breast halves (6 oz. each), skin removed
1 can (8 oz.) unsweetened crushed pineapple, undrained
1 tsp. cornstarch
2 tsp. orange marmalade
1 tsp. lemon juice

In a large resealable plastic bag, combine the broth, soy sauce and 1/2 tsp. ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours turning occasionally.

Drain pineapple, reserving 1/2 cup juice; set aside 1/4-cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in pineapple the next 3 ingredients and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened..

Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with nonstick cooking spray. Top with pineapple mixture. Bake, uncovered, at 350º for 45-50 minutes or until juices run clear.

One serving equals: 207 calories…3 gm fat (1 gm saturated)…68 mg cholesterol…330 mg sodium…18 gm carbohydrate…1 gm fiber…26 gm protein ++++ Exchanges: 3 lean meat…1 fruit ++++ WWP: 4