Honey Dijon Chicken Freezer Recipe
4-6 boneless skinless chicken breast halves (about 1.5 lbs)
2 garlic cloves, minced
1 tsp dried thyme
Salt and pepper to taste
1 tbsp vegetable oil
1 tbsp cornstarch
¾ cups pineapple juice
¼ cup water
¼ cup Dijon mustard
2.5 Tbsp. Honey
1.5 cups rice
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. Cool completely then place sauce in a plastic bag. Place cooled chicken breasts in a freezer bag. Place rice in a separate plastic bag. Enclose 3 bags together, seal, label and freeze flat.
Serving Directions for chicken:
On cooking day: Thaw chicken and sauce overnight in the refrigerator. Spray an 8”x10” pan and place chicken in pan. Pour sauce over chicken. Cover casserole and bake at 350°F for 35 minutes or until chicken and sauce are heated through.
Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.
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