Lemon Pineapple Chicken, Peking Style

2 ea 8 oz boned, skinless

-chicken breasts 2 T Chicken bouillon

1 T Soy sauce

1 Garlic clove, crushed

3/4 t Salt

2 t Cornstarch

2 T Lemon juice

1/4 c Plus

1 T Cider or rice vinegar

1 c Canned pineapple chunks,

-no sugar added 1/2 c Grated carrot

1 md Green pepper, cut into

1 1/2" squares

1 t Grated lemon rind

1 c 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