Ingredients

20-oz. can dole pineapple chunks
1 garlic clove, crushed
2 tsp. cornstarch
2 tsp. worcestershire sauce
2 tsp. dijon mustard
1 tsp. rosemary, crushed
6 half chicken breasts, boned
1 lemon, thinly sliced

Cooking Instructions

Drain pineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire 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 for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking for 5 minutes. Garnish with fresh rosemary or parsley, if desired.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)