 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Low in fat this chicken is tender with a nice tangy sauce. Serve over rice. Ingredients:
4 boneless skinless chicken breasts |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon vegetable oil |
1 (20 ounce) can pineapple, unsweetened and sliced |
1 tablespoon cornstarch |
1/4 cup dijon mustard |
1/4 cup honey |
2 garlic cloves, minced |
Directions:
1. Sprinkle chicken with thyme, salt and pepper. In a skillet, brown chicken in oil.
2. Meanwhile, drain pineapple, reserving the juice. Cut the pineapple rings in half and set aside.
3. Combine cornstarch and 2 tablespoons juice until smooth; set aside.
4. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pan; bring to a boil.
5. Reduce heat; cover and simmer for 15 to 20 minutes or until chicken juices run clear.
6. Remove chicken and keep warm.
7. Stir cornstarch mixture and add to pan; bring to a boil.
8. Boil and stir for 2 minutes. Return chicken to pan.
9. Top with pineapple and heat through. Serve over rice.
|
|