12 boneless skinless chicken breast halves (about 3 lbs)
4 garlic cloves, minced
2 tsp dried thyme
Salt and pepper to taste
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
Mix garlic and thyme, and rub chicken with the seasoning mixture.
Next, sprinkle chicken with salt and pepper. In a large skillet,
cook chicken in a small amount of cooking oil until chicken
is no longer pink. In a smal bowl, combine cornstarch, pineapple
juice and water, stirring until smooth. Then stir in mustard
and honey to cornstarch mixture. Add the mixture skillet.
Bring to a boil; cook and constantly stir for 2 minutes or
until sauce is thickened. Spray two 11"x7" casserole
dishes with non-stick cooking spray. Place six chicken breasts
in each and divide sauce evenly between both casseroles. Cover,
cool and freeze.
On cooking day:
Thaw overnight in the refrigerator. Remove from the refrigerator
about 30 minutes prior to baking. Cover casserole and bake
at 350°F for 35 minutes or until chicken and sauce is
heated through. Serve over rice or pasta noodles.