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Pineapple-Lemon Chicken

Pineapple-Lemon Chicken is delicious served over rice.


  • 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


  1. Drain pineapple, reserving juice.
  2. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
  3. Sprinkle chicken with salt, then brown on both sides in a hot skillet.
  4. Arrange chicken in a shallow casserole dish.
  5. Stir sauce.
  6. Pour over chicken.
  7. Bake at 400 degrees F for 30 minutes.
  8. Arrange pineapple and lemon around chicken.
  9. Spoon sauce over all.
  10. Bake 5 minutes longer.

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