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Ingredients
| chicken breasts: 12 breasts |
| garlic: 4 cloves (minced) |
| dried thyme (leaves): 2 tsp |
| salt |
| black pepper |
| vegetable oil: 1 Tbl |
| cornstarch: 2 Tbl |
| pineapple juice: 1 1/2 cups |
| water: 1/2 cup |
| Dijon mustard: 1/2 cup |
| honey: 1/3 cup |
Honey-Dijon Chicken
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- 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.
- Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
- Cover and freeze the remaining breast for up to 3 months.
- 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.