Contest-Winning Honey-Dijon Chicken
TOTAL TIME: Prep: 15 min. Bake: 20 min
YIELD: 2 casseroles, 12 servings, 6 per casserole.
Smothered in a sauce that gets its sweetness from honey and pineapple juice, these chicken breasts are a favorite, even for picky eaters. I like to serve them over egg noodles. —Barbara Leventhal, Hauppauge, New York
Ingredients
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12 boneless skinless chicken breast halves (4 ounces each)
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4 garlic cloves, minced
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2 teaspoons dried thyme
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Salt and pepper to taste
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1 tablespoon canola oil
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2 tablespoons cornstarch
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1-1/2 cups pineapple juice
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1/2 cup water
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1/2 cup Dijon mustard
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1/3 cup honey
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Hot cooked rice or noodles
Directions
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1.
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.
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