1 (20 oz.) can crushed pineapple
2 cloves garlic, pressed
1 lemon, thinly sliced
1/2 c. catsup
1/2 c. honey
1 tbsp. Worcestershire sauce
1 tsp. each rosemary & salt
2 whole chicken breasts, split
2 tsp. cornstarch

Drain pineapple, reserve 1/4 cup juice. Combine pineapple, reserved juice, garlic, lemon, catsup, honey, Worcestershire sauce, rosemary and salt. Arrange chicken in 3 quart shallow casserole dish. Pour pineapple mixture over chicken. Cover, refrigerate overnight or at least 1 hour. Remove chicken from dish. Pour marinade into saucepan. Stir in cornstarch. Cook until sauce boils and thickens. Brush sauce over chicken. Bake in 450 degree oven for 30 minutes. Serves 4.