Dijon Chicken with Pineapple
Split chicken breasts browned under the broiler, then baked at 400°F in a pineapple juice, Dijon, garlic, rosemary and Worcestershire sauce and topped with pineapple and lemon slices.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's Dijon Chicken with Pineapple balances sweet and sharp. The juice from a can of pineapple is mixed with Dijon mustard, garlic, Worcestershire and rosemary and poured over chicken breasts that have been browned under the broiler.
Near the end, pineapple chunks and thin lemon slices go on top and bake for a few minutes more.
Ingredients
- 3 chicken breasts, split
- 1 (20 ounce) can of pineapple chunks or slices
- 2 tablespoons dijon mustard
- 1 clove of garlic, crushed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon rosemary
- 1 lemon, sliced thin
- 1 tablespoon corn starch
Instructions
- Make the sauce. Drain the pineapple and reserve the juice. Combine the juice with the garlic, Worcestershire sauce, rosemary and mustard.
- Brown. Broil the chicken in a shallow dish, skin side up, until brown.
- Bake. Stir the sauce and pour it over the chicken. Bake at 400°F for 30 minutes.
- Top and finish. Arrange the pineapple and lemon over the chicken, spoon the sauce over and bake 5 minutes more.
Tips
- The corn starch is listed but not used in Sandra's method. To thicken the sauce, stir it into a little cold juice and whisk it into the sauce before pouring it over the chicken.
- Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
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