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Lemon Pineapple Chicken, Peking Style

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CATEGORY CUISINE TAG YIELD
Meats Chicken 2 Servings

INGREDIENTS

2 8 oz boned, skinless chicken breasts
2 tb Chicken bouillon
1 tb Soy sauce
1 Garlic clove, crushed
3/4 ts Salt
2 ts Cornstarch
2 tb Lemon juice
1/4 c Plus
1 tb Cider or rice vinegar
1 c Canned pineapple chunks, no sugar added
1/2 c Grated carrot
1 md Green pepper, cut into
1 1/2" squares
1 ts Grated lemon rind
1 c Shredded lettuce

INSTRUCTIONS

Preheat broiler.  Wash chicken and wipe dry.  Combine bouillon, soy sauce,
garlic and salt in a shallow dish. Place chicken in marinade and spread
with fingers. Let stand 15 minutes, turning occasionally so that entire
surface of chicken gets coated. Broil on rack 4 inches from heat, turning
once until done on both sides. While chicken is broiling, prepare the
sauce: Stir cornstarch into lemon juice; combine with water and vinegar in
a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a
boil. Lower heat and simmer until thickened. When chicken is broiled, place
on two individual serving plates. Pour Lemon-pineapple sauce over chicken.
Serve immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis Date: 09-26-93

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