Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a 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-in. x 7-in. x 2-in. baking dish; cool. Serve over rice or noodles. This recipes make 2 casseroles, 6-servings each. Eat one tonight, save one for later!
To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 35 minutes or until heated through.
Ingredients
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12 boneless skinless chicken breasts (3 lbs)
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4 garlic cloves; minced
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2 teaspoons dried thyme
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1 tablespoon vegetable oil
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2 tablespoons cornstarch
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1 1/2 cups pineapple juice
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1/2 cup water
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1/2 cup Dijon mustard
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1/3 cup honey
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salt and pepper to taste
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Hot cooked rice or noodles
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