Sunday, January 23, 2011
Lemon Pineapple Baked Chicken
20 oz. can pineapple chunks in juice
2 garlic cloves pressed (I mince)
1 tbsp cornstarch
1 tsp Worcestershire sauce
2 tsp dijon mustard
1 tsp dried thyme
salt and pepper to taste
1 lemon thinly sliced
6 chicken breast halves
Preheat broiler. Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and thyme. Set aside.
Arrange chicken in shallow pan. (I usually give them a very light drizzle of olive oil.) Sprinkle with salt and pepper. Broil until browned on both sides. Give the sauce another stire and pour over the chicken.
Bake at 350 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and lemon slices around chicken, baste with the sauce in the pan and continue baking for about 5 minutes longer.
Serving suggestions: serve on brown rice with veggies and baked potatoes on the side.
Recipe from: The Dinner Diva
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