Tangy Pineapple Chicken

• 4 boneless skinless chicken breast halves (1 lb.)
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. vegetable oil
• 1 (20 oz.) can unsweetened sliced pineapple
• 1 Tbsp. cornstarch
• 1/4 c. Dijon mustard
• 1/4 c. honey
• 2 garlic cloves, minced
• hot cooked rice

1. Sprinkle chicken with thyme, salt and pepper.
2. In a skillet, brown chicken in oil.
3. Meanwhile, drain pineapple, reserving the juice.
4. Cut pineapple rings in half and set aside.
5. Combine cornstarch and 2 tablespoons juice until smooth; set aside. Combine mustard, honey, garlic and remaining pineapple juice; mix well.
6. Add to pan and bring to a boil.
7. Reduce heat; cover and simmer for 15 to 20 minutes or until chicken juices run clear. Remove chicken and keep warm.
8. Stir cornstarch mixture and add to pan; bring to a boil.
9. Boil and stir for 2 minutes.
10. Return chicken to pan.
11. Top with pineapple and heat through.
12. Serve over rice.
13. Yield:
14. 4 servings.

chicken breast halves, thyme, salt, pepper, vegetable oil, pineapple, cornstarch, dijon mustard, honey, garlic, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24468 (may not work)