Chicken: Honey Dijon Chicken
Source of Recipe
unknown
List of Ingredients
12 boned and skinned chicken breast halves -- about 3
pounds
4 cloves garlic -- minced
2 teaspoons dried thyme
salt and pepper -- to taste
1 tablespoon vegetable oil
2 tablespoons cornstarch
1 1/2 cups pineapple juice
1/2 cup water
1/2 cup Dijon mustard
1/3 cup honey
Hot cook rice or noodles
Recipe
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a
skillet, 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; book and stir for 2 minutes
or until thickened.
Spoon half of the chicken and sauce into a greased 7 x 11 x 2" baking dish;
cool. Cover and freeze for up to 3 months. Serve remaining chicken and
sauce over rice or noodles.
To Use Frozen Chicken: completely thaw in the refrigerator. Remove from
the refrigerator 30 minutes before baking. Cover and bake at 350F for 35
minutes or until heated through.
Yield: 2 casseroles (6 servings each).
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