Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | 8 oz boned, skinless chicken breasts |
| 2 tablespoons | Chicken bouillon |
| 1 tablespoon | Soy sauce |
| 1 \N | Garlic clove, crushed |
| ¾ teaspoon | Salt |
| 2 teaspoons | Cornstarch |
| 2 tablespoons | Lemon juice |
| ¼ cup | Plus |
| 1 tablespoon | Cider or rice vinegar |
| 1 cup | Canned pineapple chunks, no sugar added |
| ½ cup | Grated carrot |
| 1 medium | Green pepper, cut into |
| \N \N | 1 1/2\" squares |
| 1 teaspoon | Grated lemon rind |
| 1 cup | 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