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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)