1 can (8 ounces) unsweetened pineapple slices, in juice
1 teaspoon chopped garlic
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon dried thyme
4 skinless, boneless chicken breasts (1 pound)
Preheat oven to 400 degrees. Drain pineapple, reserving the juice. Combine juice with garlic, cornstarch, Worcestershire, mustard, and thyme.
Arrange chicken in an 8″x8″ pan that has been sprayed with nonstick cooking spray. Pour juice mixture over chicken and bake for 20 minutes. Spoon juices from pan over chicken. Add a pineapple slice to each chicken piece and return to oven for 5 minutes.
Makes 4 servings
Each Serving
¼ recipe
Carb Servings
1/2
Exchanges
½ fruit
3 lean meat
Nutrient Analysis
Calories: 172
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 69mg
Sodium: 104mg
Total Carbohydrate: 10g
Dietary Fiber: 0g
Sugars: 8g
Protein: 26g
