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Ingredients
- 4 boneless skinless chicken breast halves
- 1 clove garlic, minced
- 1/2 tsp. dried thyme
- 1 tsp. oil
- 2 tsp. cornstarch
- 1/2 c. pineapple juice
- 3 Tbs. water
- 3 Tbs. Dijon mustard
- 2 Tbs. honey
- hot cooked rice
Preparation
Step 1
Rub chicken with garlic and thyme. Sprinkle with salt and pepper.
In a large skillet, cook chicken in oil until thermometer reast 170.
In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in the mustard and honey.
Add to the skillet. Bring to a boil; cook and stir for 2 min. or until thickened.
Serve over rice.