Pineapple Lemon Chicken
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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
1 (small) lemon, thinly sliced (this was really not necessary)
Preheat oven to 400 degrees. Drain pineapple, reserving juice. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce. Arrange chicken in a shallow 9 x 13 inch baking dish. Stir the sauce and pour over the chicken. Bake at 400 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer.
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
1 (small) lemon, thinly sliced (this was really not necessary)
Preheat oven to 400 degrees. Drain pineapple, reserving juice. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce. Arrange chicken in a shallow 9 x 13 inch baking dish. Stir the sauce and pour over the chicken. Bake at 400 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer.
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