Ingredients

• 12 boneless chicken breast halves
• 4 garlic cloves, minced
• 2 tsp dried thyme
• .1 Tbsp vegetable oil
• 2 Tbsp 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

Directions

1. Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillit, cook chicken in oil until no longer pink. In a bowl, combine 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 greased 11 × 7 baking dish; cool. Cover and freeze for up to 3 months. Serve remaining chicken and sauce over rice or noodles.

3. to use frozen chicken: Completely thaw in the refrigerator. remove from the fridge 30 minutes before baking. Cover and bake at 350 for 35 minutes or until heated through.

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