Pineapple Lemon Chicken

This recipe was good but not great.  The chicken was very moist, it just lacked flavor.  I thought it would have more of an ooomph with everything included in the sauce but it was suprisingly lacking. 
If I try it again, I might add some lemon juice to the sauce instead of just laying the lemon on top of the chicken.  It really didn’t have much of a point other than trying to make it pretty. 
 
But, if I had a grill, I think what I would do is marinate the chicken in the sauce & then grill the chicken and pineapple instead of baking.  I think that would give it alot more flavor!
 
That actually makes this dish sound really good.
 
Can someone buy me a grill?
 
Pretty Please?? 

 
 


PINEAPPLE LEMON CHICKEN

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INGREDIENTS:
  • 1 can (20 ounces) sliced pineapple
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 3 teaspoons Worcestershire sauce
  • 3 teaspoons Dijon mustard
  • 2 large boneless, skinless chicken breasts
  • 1 small lemon, thinly sliced


LETS COOK:

  1. Preheat the oven to 375 degrees.
  2. Arrange the chicken in a shallow 9×13 inch baking dish.
  3. Drain the pineapple, reserving juice.
  4. In a small bowl, combine the pineapple juice with the garlic, cornstarch, Worcestershire sauce, and Dijon mustard. Stir the sauce and pour over the chicken.
  5. Bake for about 40-50 minutes, depending on thickness of chicken ~ mine were thick so they had to bake for awhile, thinly cut breasts would probably only need 20-30 minutes.
  6. Arrange pineapple slices and lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer.
 
RECIPE INSPIRED BY: Food On The Table

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