Pineapple Chicken

1 20 oz. can pineapple chunks
1 clove garlic, crushed
2 teaspoon cornstarch
2 teaspoon Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon rosemary, crushed
6 boneless skinless chicken breasts
1 lemon , thinly sliced


Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire, mustard, and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400˚ 30 minutes. Arrange pineapple and lemon slices around chicken. Spoon sauce from baking pan over all; continue baking 5 more minutes.