Lemon Pineapple Baked Chicken
Serving Size : 6
Ingredients for prepare Lemon Pineapple Baked Chicken
:
| Amount | Measure | Ingredient - Preparation Method |
| 20 | ounces | pineapple chunks in juice |
| 2 | | garlic cloves - minced |
| 1 | tablespoon | cornstarch |
| 1 | teaspoon | Worcestershire sauce |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | dried rosemary |
| 1 | teaspoon | salt |
| 1 | | lemon - thinly sliced |
| 6 | | chicken breast halves - * see note |
recipe Lemon Pineapple Baked Chicken
* Use 3 whole chicken breasts, split to make 6 halves. Drain
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pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Lemon Pineapple Baked Chicken
Set aside. Arrange chicken in shallow pan, skin side up. Sprinkle with salt. Broil until
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browned. Stir the sauce and pour over the chicken. Bake at 350 degrees for about 25 minutes, depending on thickness
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of chicken. Arrange pineapple and thin lemon slices around chicken, baste with the sauce
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in pan and continue baking 5 minutes longer.
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