Lemon-Pineapple Baked Chicken
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple chunks
in juice |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
rosemary leaves
dried |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
lemon
thinly sliced |
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple chunks
in juice |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
salt
|
|
| 1 | each |
lemon
thinly sliced |
|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
Directions
Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Set aside.
Arrange chicken in shallow pan, skin side up.
Sprinkle with salt.
Broil until browned.
Stir the sauce and pour over the chicken.
Bake at 350℉ (180℃) for about 25 minutes, depending on thickness of chicken.
Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer.
Serve over rice.
