Dole Lemon Chicken Wingschicken, fruits 1 can (20 oz.) crushed pineapple 2 cloves garlic -- pressed 1/2 cup ketchup 1/2 cup honey 1 tablespoon worcestershire sauce 1 teaspoon rosemary -- crumbled 1 teaspoon salt 1 lemon -- thinly sliced 16 chicken wings 1 or 2 boneless skinless chicken 1 breast halves -- cut in 1 half 2 teaspoon cornstarch Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the reserved liquid with garlic, ketchup, honey, Worcestershire sauce rosemary and salt. Stir in the lemon slices and pineapple. Arrange the chicken in a 3-quart shallow casserole dish. Pour the pineapple mixture over the chicken. Cover and refrigerate overnight or for at least 3 hours. Remove the chicken from the dish. Pour the sauce into a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat until the sauce is clear and thickened and just coming to a boil. Brush generously with sauce and bake at 450 degrees for 30 minutes. Recipe By : The Herald (3-4-96) |
