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Recipe by: chahines
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See below ingredients and instructions of the recipe
1 cn (20 oz.) crushed pineapple
2 Cloves garlic -- Pressed
1/2 c Ketchup
1/2 c Honey
1 tb Worcestershire sauce
1 ts Rosemary -- crumbled
1 ts Salt
1 Lemon -- thinly sliced
16 Chicken wings
OR
2 Boneless skinless chicken
Breast halves -- cut in
Half
2 ts Cornstarch
Drain the pineapple, reserving 1/4 cup juice or syrup. Combine the
reserved liquid with garlic, ketchup, honey, Worcestershire sauce
rosemary and salt. Stir in the lemon slices and pineapple. Arrange
the chicken in a 3-quart shallow casserole dish. Pour the pineapple
mixture over the chicken. Cover and refrigerate overnight or for at
least 3 hours. Remove the chicken from the dish. Pour the sauce into
a saucepan. Stir in the cornstarch. Cook, stirring, over medium heat
until the sauce is clear and thickened and just coming to a boil.
Brush generously with sauce and bake at 450 degrees for 30 minutes.
Recipe By : The Herald (3-4-96)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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