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    List of Ingredients

    1 (20 oz can) pineapple chunks (save juice)
    6 boneless, skinless, whole chicken breasts
    4 TBS vegetable oil
    2 large garlic cloves, minced
    1 tsp dried thyme
    1 TBS cornstarch
    1/4 C honey Dijon mustard


    Drain pineapple & reserve juice for later use in recipe. Set electric skillet on 300 degrees & brown chicken in oil for 15 minutes. Save 2 TBS pineapple juice & mix in small bowl with cornstarch. Combine rest of pineapple juice & honey mustard & add to pan along with thyme & garlic. Add cornstarch mixture to pan & cook on LOW for 15 minutes, or until juices in pan have thickened. Add pineapple chunks & heat for 5 more minutes. Serve over rice. Serves 6.




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