Directions:
- Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a 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-inch.x2-inch baking dish; cool. Serve with rice or noodles.
- Cover and freeze the remaining breast for up to 3 months.
- To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 933.33 Kcal (3908 kJ) | ||
| Calories from fat | 233.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.95g | 40% | |
|---|---|---|---|
| Cholesterol | 417.72mg | 139% | |
| Sodium | 2643.64mg | 110% | |
| Potassium | 2154.44mg | 46% | |
| Total Carbs | 40.3g | 13% | |
| Sugars | 32.79g | 131% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 143.75g | 287% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 106.61 Kcal (446 kJ) | ||
| Calories from fat | 26.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 40% | |
|---|---|---|---|
| Cholesterol | 47.71mg | 139% | |
| Sodium | 301.96mg | 110% | |
| Potassium | 246.08mg | 46% | |
| Total Carbs | 4.6g | 13% | |
| Sugars | 3.74g | 131% | |
| Dietary Fiber | 0.22g | 8% | |
| Protein | 16.42g | 287% | |
| Vitamin C | 0.9mg | 14% | |
| Iron | 0.1mg | 7% | |
| Calcium | 8.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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