Directions:
- Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a meat thermometer reads 170°. In a small 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-in. x 7-in. baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce with rice or noodles.
- To use 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. Yield: 2 casseroles, 12 servings, 6 per casserole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.04 Kcal (318 kJ) | ||
| Calories from fat | 16.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 3% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 2% | |
| Sodium | 149.46mg | 6% | |
| Potassium | 79.28mg | 2% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 10.93g | 44% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.42 Kcal (487 kJ) | ||
| Calories from fat | 26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 3% | |
|---|---|---|---|
| Cholesterol | 8.54mg | 2% | |
| Sodium | 228.83mg | 6% | |
| Potassium | 121.37mg | 2% | |
| Total Carbs | 20.57g | 4% | |
| Sugars | 16.73g | 44% | |
| Dietary Fiber | 0.97g | 3% | |
| Protein | 3.99g | 5% | |
| Vitamin C | 4.2mg | 5% | |
| Iron | 0.7mg | 2% | |
| Calcium | 25.3mg | 2% | |
* 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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