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Lemon Pineapple Chicken, Peking Style

Recipe name:
Lemon Pineapple Chicken, Peking Style

Recipe category:
Rice

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Recipe details:

2 ea 8 oz boned, skinless -chicken breasts 2 T Chicken bouillon 1 T Soy sauce 1 Garlic clove, crushed 3/4 t Salt 2 t Cornstarch 2 T Lemon juice 1/4 c Plus 1 T Cider or rice vinegar 1 c Canned pineapple chunks, -no sugar added 1/2 c Grated carrot 1 md Green pepper, cut into 1 1/2" squares 1 t Grated lemon rind 1 c Shredded lettuce Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 4 inches from heat, turning once until done on both sides. While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken is broiled, place on two individual serving plates. Pour Lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce. From Weight Watchers International Cookbook. From: Terri St.Louis Date: 09-26-93

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Lemon Pineapple Chicken, Peking Style

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