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.
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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