- 12
- 15 mins
- 35 mins
Ingredients
- 12 boneless skinless chicken breast halves (4 ounces each)
- 4 garlic cloves, minced
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 1 tablespoon canola oil
- 2 tablespoons 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
Preparation
Step 1
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or until a meat thermometer reads 170°. In a small 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. baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles.
To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes or until heated through.
Yield: 2 casseroles, 12 servings, 6 per casserole.