Ingredients:
12 boneless skinless chicken breast halves (3 lbs.)
4 garlic cloves minced
2 tsp. dried thyme
salt and pepper to taste
1 Tbsp. vegetable oil
2 Tbsp. cornstarch
11⁄2 cups pineapple juice
1/2 cup water
1⁄2 cup Dijon mustard
1/3 cup honey Hot cooked rice or noodles
Instructions:
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; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11 X 7 X 2″ baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce over rice or noodles. To use the 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. Yields 2 casseroles of 6 servings each.
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