Pineapple-Lemon Chicken with Rosemary

Ingredients
1 can (20 oz.) sliced pineapple
1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. rosemary, crumbled
3 whole chicken breasts, split
1 tsp. salt
1 sm. lemon, thinly sliced

Directions
Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer. Makes 6 servings.