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Preheat oven to 375 degrees. Drain pineapple and reserve the juice. Combine juice with garlic, cornstarch, worcestershire sauce, and mustard to make the sauce. Arrange chicken in a shallow 9x13 inch baking dish. Stir the sauce and pour over the chicken. Bake at 375 degrees for about 25 minutes, depending on the thickness of chicken. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer.
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|Serving Size: 1 Serving (5g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 28mg||1 %|
|Potassium 25.7mg||1 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 0.1g||0 %|
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Calories per serving: 7
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