Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe came from the Taste of Home Winning Recipes.

Ingredients Nutrition

Directions

  1. 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.
  2. Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
  3. Cover and freeze the remaining breast for up to 3 months.
  4. 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.
Most Helpful

5 5

Our family really enjoyed this, in fact my son asked if it was a new recipe, and to make it again soon. It was easy to make and had lovely flavours, thank you!

5 5

Yum! I cut down the recipe to make enough for three of us. It was very simple to put together and very tasty. I just think the directions need to be a little more clear on step two. I wasn't sure why I needed to put the chicken in a baking dish, which confused me a little (I was thinking should put it in the oven or just leave it cool down). However this didn't take away from the recipe. I served it with steam rice. Thank you mightyro_cooking4u for posting your recipe.

5 5

This is going in my MAKE A LOT! category. Easy, Delicious, low calorie, low fat... how can you go wrong. I reduced it for my family of 3 but followed the directions. Served with basmati rice. Wonderful! Made for the Every Day is a Holiday Tag Game.