Pineapple Chicken

3 or 4 chicken breasts, cut in half

one 20 oz can of sliced pineapple, drained and juices reserved

2 cloves of garlic, chopped

2 tsp of Dijon mustard

2 tsp of Worcestershire sauce

2 heaping tsp of corn starch

salt and pepper

Directions:

Heat oven to 400 degrees.

Season the chicken breast halves with salt and pepper on both sides. Place in a hot skillet to brown on both sides for a couple of minutes. Then transfer to a large baking dish that has been sprayed with Pam.

Drain the pineapple and reserve the juice. Set aside the pineapple slices. Mix the juice with the mustard, Worcestershire sauce, garlic, rosemary, and corn starch. Pour it over the chicken. Bake for 20-30 minutes or just until chicken is done. Remove from oven and add the slices of pineapple {and lemon if using} in among the chicken, basting everything with the sauce. Return to the oven for another 5-10 minutes.

Serve over rice.