Ingredients
- 6 chicken breast (halves)
- 2 garlic (cloves)
- 575 ml pineapple chunks in juice
- 10 ml dijon mustard
- 8 gr cornstarch
- 5 ml worcestershire sauce
- 3 gr salt
- 1 gr rosemary (dried)
- 1 slice lemon
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 180ºC or about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer. Serve over rice.
