Ingredients

2 (8-oz. each) boned, skinless chicken breasts
2 Tbsp. chicken bouillon
1 Tbsp. soy sauce
1 garlic clove, crushed
3/4 tsp. salt
2 tsp. cornstarch
2 Tbsp. lemon juice
1/4 C. plus
1 Tbsp. cider or rice vinegar
1 C. canned pineapple chunks (no sugar added)
1/2 C. grated carrot
1 medium green pepper, cut into 1-1/2-inch squares
1 tsp. grated lemon rind
1 C. shredded lettuce

Cooking 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 for 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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)