Honey-Dijon Chicken

READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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