1 (20 oz.) can 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

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