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Baked Pineapple Chicken

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Submitted by Bonniebel

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
CAN CAN PINEAPPLE CHUNKS
(20oz) *
1 1
EACH EACH GARLIC CLOVES
crushed
2 1E+1
TEASPOONS ML CORNSTARCH
2 1E+1
TEASPOONS ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML DIJON MUSTARD
1 5
TEASPOON ML ROSEMARY LEAVES
crushed
6 6
EACH EACH CHICKEN BREASTS
half, boned
1 1
EACH EACH LEMON
thinly sliced

Directions

DRAIN pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.

BROIL until browned. Stir sauce; pour over chicken. BAKE at 400’F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes.

Garnish with fresh rosemary or parsley, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 151 19% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 102mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 54g
Vitamin A 1% Vitamin C 7%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 
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