Contest-Winning Honey-Dijon Chicken Recipe
- 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 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Contest-Winning Honey-Dijon Chicken
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I halved the recipe, and froze it, rather than eating part and freezing part. I don't know if I over cooked the chicken, or didn't cover it well when I froze it, but the chicken was tough, and the sauce was a little too mustard-y. I will be taking this out of my Recipe Box.
Loved it. For the two of us I cut the sauce to 1/4 and used 2 chicken breasts. The amount of sauce was perfect. I think if I had cut the sauce down any more it would have been to dry.
Excellent!! My family loved it. Will definitely fix again. I have also prepared in the slo-cooker. I added all ingredients except cornstarch and cooked 4 hours on low. Added cornstarch and cooked 20 minutes longer. Served over rice.
I thought this was ok, but a bit bland. Just didn't do it for me I'm afraid.