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Nutrition Facts
Serving Size 1 (182g) Recipe makes 12 servings
Calories 199
Calories from Fat 26		(13%)
Amount Per Serving		%DV
	Total Fat 3.0g	4%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 194mg		8%
Potassium 368mg		10%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 0.5g	2%
	Sugars 11.2g
Protein 27.9g		55%
detailed view... how is this calculated?

Honey-Dijon Chicken

Recipe #336961 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: mightyro_cooking4u
Nov 13, 2008

This recipe came from the Taste of Home Winning Recipes.

SERVES 12 , 2 casseroles (change servings and units)

Ingredients

12 boneless skinless chicken breasts
4 garlic cloves, minced
2 teaspoons dried thyme
salt
pepper
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

Directions

1
Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a 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 greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
3
Cover and freeze the remaining breast for up to 3 months.
4
To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.

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Featured Reviews for This Recipe

From: TeresaS

On Sep 1, 2009

What an awesome dish! 5 stars all around. We loved the honey mustard flavor of this moist and tender chicken. The only change I made was to cut the recipe in half. The sauce is so tasty that I would not hesitate to prepare it on it's own and serve over noddles or just some rice. I served it with Broccoli Dijon and Lemon-Lime Rice. What a wonderful meal. Thanks for posting.

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From: KITTENCAL

On Jul 7, 2009

very good, I used chicken broth in place of the water, used garlic powder and seasoned salt to season the chicken, I added in fresh minced garlic to the pineapple mixture, oh forgot to mention I reduced amounts to half and did not freeze anything, thanks for sharing, we enjoyed this!

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From: *Bellinda*

On Jun 26, 2009

I used only 4 chicken breasts and I didn't pay attention to the amounts of the other ingredients. But the flavor combination was great. I will make it again.

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From: Sydney Mike

On Mar 16, 2009

Except for cutting this recipe in half & using lemon pepper instead of the usual S&P, I followed the directions right on down! Of the 6 breasts used, the 2 of us eat two of them with some brown rice, kept another two for dinner the next day, & froze the final two for another time! Simple to make & VERY NICE TASTING! Worthy of my keeper file! Thanks for posting it! [Tagged, made & reviewed just for the 'Halibut!']

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Read all 4 reviews