Lemon pineapple chicken~ peking style

2 Servings

Ingredients

Quantity	Measure	Ingredient
2	eaches	8 oz boned, skinless chicken breasts
2	tablespoons	Chicken bouillon
1	tablespoon	Soy sauce
1		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
		1 1/2\" squares
1	teaspoon	Grated lemon rind
1	cup	Shredded lettuce

Directions

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