LEMON PINEAPPLE CHICKEN, PEKING STYLE

Servings: 2
Ingredients:

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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