Lemon-Pineapple Baked Chicken

print recipe
email recipe
save recipe
add photo
add review
#7079

serves/makes:

ready in:
30-60 minutes

ingredients

1 can (20 ounce size) pineapple chunks in juice
2 cloves garlic, minced
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary
1 teaspoon salt
1 lemon, thinly sliced
3 whole chicken breasts, split
hot cooked rice, for serving

directions

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 F for about 25 minutes, depending on thickness of chicken.

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

Serve over rice.