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

Drain pineapple, reserving juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking 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.

Only 229 calories per serving. Makes 6 servings.