• 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 small 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 serving 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.