1 (20 oz.) can Dole 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 and skinned
1 tsp. salt
1 sm. lemon, thinly sliced

Drain pineapple; reserve juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard, and rosemary. Stir well. Arrange chicken in shallow casserole dish. Sprinkle with salt. Broil until browned. Pour sauce over chicken. Bake in a 400 degree oven 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5-10 minutes longer. Serve over rice. Makes 6 servings.