Tangy Pineapple Chicken
4 boneless, skinless chicken breasts
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can unsweetened pineapple slices
1 tablespoon cornstarch
1/4 Dijon mustard
1/4 cup honey
2 garlic cloves, minced
Rice
Sprinkle chicken with thyme, salt & pepper. In a skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well. Add to pain, bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until juices run clear. Remove chicken and keep warm. Stir cornstarch mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple. Heat and serve.
Submitted by heidi
Poultry Dishes
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