Pineapple Lemon Chicken

Difficulty: **

1 20 oz. can sliced pineapple
1 garlic clove, crushed
1 Tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, diced or crumbled
6 boneless chicken breasts
1 teaspoon salt
1 small lemon, sliced thin

1. Drain pineapple, reserving juice.
2. Marinate chicken in pineapple juice for about 30 minutes.
3. Place chicken in shallow casserole dish.
4. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary.
5. Pour over chicken. Bake in 400 degree oven for 30-40 minutes.
6. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake for another 5 minutes.

Tips: For extra sauce, double the pineapple juice, garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Serve over rice.
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