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.
12 boneless skinless chicken breast halves (3 pound)
4 garlic cloves, 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 cooked rice or noodles
Preheat oven to 350 degrees F.
Rub chicken with garlic and 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. Serve chicken and sauce over rice or noodles if desired.
NOTE: I serve half and freeze the other half. It freezes well up to 3 months.
To use frozen chicken: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.