Friday, 4 November 2011

Baked Pineapple Chicken


1              can Pineapple Chunks
1              Garlic clove, crushed
2              Tsp. Corn flour
2              Tsp. Worcestershire sauce
2              Tsp. Dijon mustard
1              Tsp. Rosemary, crushed
6              Half chicken breasts, boned
1              Lemon, thinly sliced


Drain pineapple, reserve juice. Combine reserved juice with garlic, cornflour, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or oven-proof dish, skin side up. Grill until browned. Stir sauce; pour over chicken. BAKE at 180C. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired.

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