Honey-Dijon Chicken

• 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

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.

chicken breasts, garlic, thyme, salt, pepper, vegetable oil, cornstarch, pineapple juice, water, dijon mustard, honey

Taken from www.food.com/recipe/honey-dijon-chicken-336961 (may not work)