Honey-Pineapple Chicken and Wild Rice

Place 8 chicken breast halves ( skinned and boned) in a shallow 9x13 baking dish. Combine 3/4 c white wine Worcestershire sauce with 1/4 chicken broth, 1 tsp tarragon and 1 16 oz can pineapple chunks in juice. Place in refrigerator and marinate 1 hour.

Drain the chicken and save the marinade, return pineapple and chicken to pan. Bake uncovered at 350 for 35 minutes or until done.

Put reserved marinade in a small saucepan and add 1/4 c. honey ( either 'real' honey, or sugar-free , which is excellent and tastes and cooks exactly like the real thing. I find it at WalMart). Cook over medium heat 5 minutes or until reduced to 1-1/2 c. Spoon over the chicken and pineapple. Serves 8. Terrific with wild rice or brown rice.