Pineapple Lemon Chicken

1 can (20 oz) sliced pineapple
1 clove garlic, pressed
1 tbsp. cornstarch
2 tsp. Worcestershire Sauce
2 tsp. Dijon Mustard
1 tsp. rosemary
3 whole chicken breasts, split
1 tsp. salt
1 small lemon, thinly sliced

Drain pineapple, reserving the juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow casserole dish, skin side up. Sprinkle with salt. Broil until browned. Stir sauce. Pour over chicken. Bake in a 400 degree oven for 30 minutes. Arrange pineapple slices and lemon around chicken. Spoon sauce over all. Bake 5 minutes longer.