| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | cn | DOLE Pineapple Chunks (20oz) |
| 1 | Garlic clove, crushed | |
| 2 | ts | Cornstarch |
| 2 | ts | Worcestershire sauce |
| 2 | ts | Dijon mustard |
| 1 | ts | Rosemary, crushed |
| 6 | Half chicken breasts, boned | |
| 1 | Lemon, thinly sliced |
INSTRUCTIONS
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. Prep Time: 10 minutes. Bake Time: 40 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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