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
- 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
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.
Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 35 minutes or until heated through. Yield: 2 casseroles, 12 servings, 6 per casserole.
Originally published as Honey-Dijon Chicken in Quick Cooking January/February 2001, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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