2 1/2 lbs pineapple chunks in juice
4 garlic cloves minced
2 tbsps cornstarch
2 tsps Worcestershire sauce
1 1/3 tbsps Dijon mustard
2 tsps dried rosemary powdered
2 tsps salt
2 lemons thinly sliced
12 skinless boneless chicken breast halves
Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Set aside.
Sprinkle breasts with salt or Creole Seasoning. Lightly brown in butter in saute pan. Place in large baking dish, stir the sauce and pour over the chicken.
Bake at 350 degrees for about 30 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 15 minutes longer.
Serving Ideas: Serve over rice.