1/2 cup lemon juice
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon lemon zest
1/4 teaspoon grated lemon zest
2 teaspoons lemon zest
1 (7 ounce) can crushed pineapple, drained
1 (4 ounce) can sliced mushrooms
1 cup sliced almonds
In a small bowl, mix lemon juice, salt, sugar, lemon zest, lemon zest and lemon zest. Pour mixture into an 8x8 inch baking dish. Cover and refrigerate in refrigerator for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in baking dish and sprinkle crushed pineapple, mushrooms and almonds on top.
Bake at 350 degrees F (175 degrees C) for 1 hour, turning chicken once.