1 (20 oz.) can crushed pineapple
2 cloves garlic, pressed
1 lemon, thinly sliced
1/2 c. ketchup
1/2 c. honey
1 tbsp. Worcestershire sauce
1 tsp. rosemary
1 tsp. salt
9 oz. apricot/pineapple jam
2 whole chicken breasts
2 tsp. cornstarch

Drain pineapple; reserve 1/4 cup juice. Combine pineapple, juice, and next 9 ingredients together. Place chicken in a 3 quart shallow casserole dish. Pour pineapple mixture over. Cover and refrigerate overnight or at least for 1 hour. Remove chicken from dish. Pour marinade into saucepan. Stir in cornstarch. Cook until sauce boils and thickens. Brush sauce over chicken. Bake at 450 degrees for 30 minutes. Serves 4.