Honey-Dijon Chicken


* 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.