Wednesday, November 10, 2010

Honey Dijon Chicken (two meals)

Makes 2-6 serving casseroles

12 boneless skinless chicken breast halves (4 oz each)
2 teaspoons minced garlic
2 teaspoons dried thyme
salt and pepper to taste
1 tablespoon vegetable 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

1.  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°F.  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.

2.  Spoon half of the chicken and sauce into a gallon freezer bag; cool.  Label and freeze for up to 3 months.  Serve remaining chicken and sauce with rice or noodles.

TO USE FROZEN CHICKEN:  Completely thaw in refrigerator.  Remove from the refrigerator 30 minutes prior to baking.  Put into a baking dish and cover.  Bake at 350°F for 35 minutes or until heated through.  Serve with rice or noodles.

Recipe from

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