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    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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