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HONEY DIJON CHICKEN

THESE MOIST TENDER CHICKEN BREASTS ARE NICELY BROWNED AND COVERED IN A FLAVORFUL SAUCE THAT GETS ITS SWEETNESS FROM HONEY AND PINEAPPLE JUICE. IT'S TASTY AND VERY DELICIOUS.





List of Ingredients



• 12 BONELESS SKINLESS CHICKEN BREAST HALVES, ABOUT 3 POUNDS
  
• 4 GARLIC CLOVES, LMINCED
  
• 2 TEASPOON DRIED THYME
  
• SALT AND PEPPER TO TSTE
  
• 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 COOKED RICE OR NOODLES
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. RUB CHICKEN WITH GARLIC AND THYME. SPRINKLE WITH SALT AND PEPPER.
   
3. IN A SKILLET, COOK CHICKEN IN OIL UNTIL NO LONGER PINK.
   
4. 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. SERVE CHICKEN AND SAUCE OVER RICE OR NOODLES IF DESIRED.
   
5. NOTE: I SERVE HALF AND FREEZE THE OTHER HALF. IT FREEZES WELL UP TO 3 MONTHS.
   
6. TO USE FROZEN CHICKEN: COMPLETELY THAW IN THE REFRIGERATOR. REMOVE FROM REFRIGERATOR 30 MINUTES BEFORE BAKING. COVER AND BAKE FOR 35 MINUTES OR UTNIL HEATED THROUGH.