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Rating: 5/5 (4 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Pineapple Chicken

Recipe Tags: Poultry Recipes

Date Added: June 12, 2012

Ingredients:

1 Can Pineapple
1 Unit Clove Of Garlic crushed
2 Teaspoons Cornstarch Dissolved In
2 Teaspoons Worcestershire Sauce recommended (1-2)
2 Teaspoons Dijon Mustard (up to 2)
1 Teaspoon Rosemary crushed
6 Unit Chicken Breasts boned
1 Unit Lemon thinly sliced
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Directions:

1. DRAIN pineapple, reserve juice.

2. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.

3. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.

4. BROIL until browned. Stir sauce; pour over chicken.

5. BAKE at 400 F 30 minutes. Arrange lemon and pineapple slices around chicken.

6. Spoon sauce from baking pan over all; continue baking 5 minutes.

7. Garnish with fresh rosemary or parsley, if desired.

8. Prep Time: 10 minutes. Bake Time: 40 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Pineapple, MSG, Poultry, Corn, Malt, Garlic, Mustard, Rosemary, Citric Acid allergies.
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