Friday, January 18, 2013

PINEAPPLE LEMON CHICKEN

1 can (20-oz) sliced pineapple in juice
1 garlic clove, pressed
1 tbsp cornstarch
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary
3 whole chicken breasts, split
1 tsp salt
1 small lemon, sliced thin

Drain the pineapple; reserve juice.  Combine the juice with the garlic, cornstarch, Worcestershire, mustard, and rosemary in a small bowl.

Arrange the chicken in a shallow baking dish, skin side up.  Sprinkle the salt over the chicken and broil until browned.  Set oven to 400 degrees.

Stir the sauce and pour over the chicken; bake at 400 degrees for 30 minutes. 

Arrange the pineapple slices and lemon slices around the chicken; spoon the sauce over all.  Bake another 5  minutes or until chicken juices run clear.

Yield: 6 servings of less than 230 calories each.

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