1 can Pineapple slices in juice
4 Chicken breast halves*
2 teaspoon Vegetable oil
2 Garlic cloves, large, pressed
1 teaspoon Thyme, crumbled
1 tablespoon Cornstarch
1/4 cup Honey
1/4 cup Dijon mustard
* – boneless, skinned
Yield: 4 servings
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.