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Lemon-Pineapple Baked Chicken

 

41

Yield

6

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low in Saturated Fat, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 19515% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 487mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 18%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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