McPhersonSentinel - McPherson, KS
  • Main dish recipe: Honey-Dijon Chicken

  • Honey-Dijon Chicken
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  • 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
    * Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil or 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.
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