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BAKED PINEAPPLE CHICKEN


By Country Cooking Recipes (Visit website)



1/4 cup chicken broth

3 tablespoons reduced-sodium soy sauce

1 teaspoon ground ginger, divided

2 bone-in chicken breast halves (6 ounces each), skin removed

1 can (8 ounces) unsweetened crushed pineapple, undrained

1 teaspoon cornstarch

2 teaspoons orange marmalade

1 teaspoon lemon juice



In a large resealable plastic bag, combine the broth, soy sauce and

1/2 teaspoon ginger; add chicken. Seal bag and turn to coat;

refrigerate for 2 hours, turning occasionally.



Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup

pineapple (refrigerate remaining pineapple and juice for another

use). In a saucepan, combine cornstarch and reserved pineapple juice

until smooth. Stir in the pineapple, orange marmalade, lemon juice

and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes

or until thickened.



Drain and discard marinade. Place chicken in a 9-in. square baking

dish coated with nonstick cooking spray. Top with pineapple mixture.

Bake, uncovered, at 350° for 45-50 minutes or until juices run

clear.



Yield: 2 servings.




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