Pineapple-Lemon Chicken

1 (20 ounce) can sliced pineapple
1 clove garlic, pressed
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon rosemary, crumbled
3 whole chicken breasts, split
1 teaspoon salt
1 small lemon, thinly sliced

Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Sprinkle chicken with salt, then brown on both sides in a hot skillet.

Arrange chicken in a shallow casserole dish. Stir sauce. Pour over chicken. Bake at 400 degrees F for 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer.

This is delicious served over rice.