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Honey Mustard Chicken

by Robin Wilson

4skinless, boneless chicken breasts
one 20 oz can  pineapple chunks, juice packed
2 tolive oil
2 clovesgarlic, minced or pressed
one tthyme
1/4 Choney
1/4 CGrey Poupon Honey Mustard
one Tcornstarch

Drain pineapple, reserve juice

Rub chicken with garlic and thyme

Heat oil, brown chicken in hot oil. Meanwhile, combine 2 T reserved pineapple juice with cornstarch in small bowl and set aside

Combine honey and mustard in small bowl. Stir into pan along with remaining pineapple juice. Spoon over chicken

Cover and simmer 15 minutes

Stir cornstarch mixture into pan. Cook and stir until sauce thickens

Add pineapple chunks and stir until sauce boils. Serve over cooked rice if desired

 
Sodium content in milligrams
 
4 chicken breasts 552
20 oz can   pineapple chunks 5
2 cloves garlic 2
one t thyme 1
1/4 C honey 4
1/4 C Grey Poupon mustard     1440
 
Recipe total = 2004 mg
 

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