Title: Lemon Pineapple Chicken, Peking Style
Categories: Chicken
Yield: 2 Servings
| 2 | | 8 oz boned, skinless chicken breasts |
| 2 | tb | Chicken bouillon |
| 1 | tb | Soy sauce |
| 1 | | Garlic clove, crushed |
| 3/4 | ts | Salt |
| 2 | ts | Cornstarch |
| 2 | tb | Lemon juice |
| 1/4 | c | Plus |
| 1 | tb | 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 | ts | 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