Lemon-Pineapple Baked Chicken

20 oz Pineapple chunks in juice

2 Garlic cloves, minced

1 tb Cornstarch

1 t Worcestershire sauce

2 ts Dijon mustard

1 t Dried rosemary

1 t Salt

1 Lemon, thinly sliced

6 Chicken breast halves

Drain pineapple; combine the juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Set aside. Arrange chicken in shallow pan, skin side up. Sprinkle with salt. Broil until browned. Stir the sauce and pour over the chicken. Bake at 350 degrees for about 25 minutes, depending on thickness of chicken. Arrange pineapple and thin lemon slices around chicken, baste with the sauce in pan and continue baking 5 minutes longer. Serve over rice.