2 cn Pineapple slices in juice;
-(8 oz ea)
4 Boneless; skinkless chicken
-breasts
2 ts Vegetable oil
2 cl Garlic; finely minced
1 ts Thyme; crumbled
1 tb Corn starch
1/4 c Honey
1/4 c Dijon mustard
Put out wax paper! Wash can. Drain pineapple; reserving juice. Finely
mince garlic; crumble thyme. Set in custard cup. Heat oil. Trim
chicken. Sprinkle with salt and pepper. Rub in spices.
Combine 2 tb juice with corn starch in shaker jar. Mix honey and
mustard and add to pan along with pineapple juice. Stir over chicken.
Simmer 15 minutes.
Cut red peppers into triangles. Serve with red peppers and thyme
garnishes.
