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

Drain pineapple, save juice. Combine juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven 30 minutes. Arrange pineapple and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer.