Ingredients:
1/4 cup chicken broth
3 tablespoons soya sauce
1 teaspoon ground ginger, divided
2 bone-in skinless chicken breasts
1 (8 ounce) cans unsweetened pineapple, undrained
1 teaspoon cornstarch
2 tablespoons orange marmalade
1 teaspoon lemon juice
Directions:
In a large resealable bag combine broth, soya sauce and half of ginger.
Add chicken.
Seal and turn to coat; refrigerate for 2 hours turning occasionally.
Drain pineapple, reserving 1/2 cup juice.
Set aside 1/2 cup pineapple.
(refrigerate remaining juice and pineapple for a later 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 a couple minutes until thickened.
Drain chicken and discard marinade.
Place chicken in greased 9 inch glass baking dish.
Top with pineapple mixture.
Bake uncovered at 350 for 45 minutes approx or until juices run clear.
Servings: 2
Time preparation: 20 min.
Time total: 65 min.