Honey Dijon Chicken 3 Recipe

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.