Lemon-Pineapple Baked Chicken

20 ounces pineapple chunks in juice
2 garlic cloves, minced
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary
1 teaspoon salt
1 lemon, thinly sliced
6 chicken breast halves

* Use 3 whole chicken breasts, split to make 6 halves.

Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Set aside.

Arrange chicken in shallow pan, skin side up. Sprinkle with salt.

Broil until browned. Stir the sauce and pour over the chicken.

Bake at 350 degrees for about 25 minutes, depending on thickness of chicken.

Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer. Serve over rice.

Servings: 6
Source: Jo Merrill