Ingredients
- 12 boneless chicken breast halves
- 4 garlic cloves, minced
- 2 tsp dried thyme
- .1 Tbsp vegetable oil
- 2 Tbsp cornstarch
- 1 1/2 cups pineapple juice
- 1/2 cup water
- 1/2 cup dijon mustard
- 1/3 cup honey
- hot cooked rice or noodles
Directions
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Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillit, cook chicken in oil until no longer pink. In a bowl, combine 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.
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Spoon half of the chicken and sauce into a greased 11 × 7 baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce over rice or noodles.
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to use frozen chicken: Completely thaw in the refrigerator. remove from the fridge 30 minutes before baking. Cover and bake at 350 for 35 minutes or until heated through.