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Pineapple Chicken
Ingredients
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened sliced pineapple
  • 1 tablespoon cornstarch
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 2 garlic cloves, minced
  • Hot cooked rice
Instructions
  1. Sprinkle chicken with the thyme, salt and pepper. In a large skillet, brown chicken in oil. Meanwhile, drain pineapple, reserving the juice. Cut pineapple rings in half and set aside.
  2. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine the mustard, honey, garlic and remaining pineapple juice. Add to pan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Remove chicken and keep warm.
  3. Stir cornstarch mixture. Gradually add to pan; bring to a boil. Cook and stir for 2 minutes or until thickened. Return chicken to pan. Top with pineapple; heat through. Serve with rice. Yield: 4 servings.

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Article printed from Framed Cooks: http://www.framedcooks.com