Friday, July 13, 2012

Pineapple Chicken

1 (14.25 ounce can) sliced pineapple
1 garlic clove, pressed
1 (tablespoon) cornstarch
2 (teaspoon) Worcestershire sauce
2 (teaspoon) Dijon mustard
4 (5-6 ounce) boneless skinless chicken breasts
(small) lemon, thinly sliced

1. Preheat oven to 375 degrees. 

2. Drain pineapple, reserving juice.

3. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce.

 4. Arrange chicken in a shallow 9 x 13 inch baking dish. 

5. Stir the sauce and pour over the chicken. 

6. Bake covered at 375 degrees for about 25 minutes, depending on thickness of chicken. 

7. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer uncovered.

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