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.
