1 (20 oz.) can sliced pineapple
1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. rosemary
6 split, skinned chicken breasts
1 sm. lemon, thinly sliced

Drain pineapple, reserving juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary to make sauce. Arrange chicken in a shallow 9 x 13 inch baking dish, meaty side up. Broil until browned. Stir sauce and pour over chicken. Bake at 400 degrees for 30 minutes or until done. Arrange pineapple and lemon slices on top of chicken. Spoon sauce over all. Bake an additional 5 minutes.