Recipe - Lemon Pineapple Chicken Peking Style

2 8 ounce boned, skinless
chicken breasts
2 tablespoon Chicken bouillon
1 tablespoon Soy sauce
1 Garlic clove, crushed
Three fourths teaspoon Salt
2 teaspoon Cornstarch
2 tablespoon Lemon juice
One fourth cup Plus
1 tablespoon Cider or rice vinegar
1 cup Canned pineapple chunks,
no sugar added
One half cup Grated carrot
1 md Green pepper, cut into
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 Lemonpineapple sauce over chicken.
Serve immediately with a border of shredded lettuce. From Weight Watchers
International Cookbook. From: Terri St.Louis Date: 092693