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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tender chicken in a tangy sauce, topped with pretty pineapple, makes a mouthwatering main dish. The recipe comes from Jean Ecos of Waukesha, Wisconsin. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon canola oil |
1 can (20 ounces) unsweetened sliced pineapple |
1 tablespoon cornstarch |
1/4 cup dijon mustard |
1/4 cup honey |
2 garlic cloves, minced |
hot cooked rice |
Directions:
1. Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside.
2. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a meat thermometer reads 170°. Remove chicken and keep warm.
3. Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice. Yield: 4 servings.
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