These moist tender chicken breasts are nicely browned, then covered in a flavorful sauce that gets its sweetness from honey and pineapple juice. It's delicious served over egg noodles. Even kids are sure to like it. Can be doubled and 1/2 frozen for later meal.
INGREDIENTS
6 boneless skinless chicken breast halves
6 boneless skinless chicken breast halves
2 garlic cloves, minced
1 teaspoons dried thyme
Salt and pepper to taste
1 tablespoon canola oil or olive oil
1 tablespoons cornstarch
3/4 cup pineapple juice
1/4 cup water
1/4 cup Dijon mustard
1/4 cup honey
Hot cooked rice or noodles
DIRECTIONS
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°. In a small 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. Serve over rice or noodles.
1 teaspoons dried thyme
Salt and pepper to taste
1 tablespoon canola oil or olive oil
1 tablespoons cornstarch
3/4 cup pineapple juice
1/4 cup water
1/4 cup Dijon mustard
1/4 cup honey
Hot cooked rice or noodles
DIRECTIONS
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°. In a small 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. Serve over rice or noodles.
To freeze half: Double all ingredients. Spoon half of the chicken and sauce into a greased 11-in. x 7-in. baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles. To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through
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