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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
12 boneless skinless chicken breasts |
4 garlic cloves, minced |
2 teaspoons dried thyme |
salt |
pepper |
1 tablespoon vegetable oil |
2 tablespoons cornstarch |
1 1/2 cups pineapple juice |
1/2 cup water |
1/2 cup dijon mustard |
1/3 cup honey |
Directions:
1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
3. Cover and freeze the remaining breast for up to 3 months.
4. To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.
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