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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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These moist tender chicken breasts are nicely browned, then covered in a flavorful sauce that gets its sweetness from honey and pineapple juice. It's delicious served over egg noodles. Even kids are sure to like it. Barbara Leventhal Hauppauge, New York Ingredients:
12 boneless skinless chicken breast halves (4 ounces each) |
4 garlic cloves, minced |
2 teaspoons dried thyme |
salt and pepper to taste |
1 tablespoon canola 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 |
Directions:
1. 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.
2. 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.
3. 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.
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