Honey-Dijon Chicken

12 Boneless skinless chicken breast halves (3lbs)
4 Garlic cloves minced
2 tsp dried thyme
salt and pepper to taste
1 Tbsp vegetable oil
2 Tbsp cornstarch
1-1/2 cups unsweetened pineapple juice
1/2 C water
1/2 C Dijon mustard
1/3 C honey
Hot cooked rice or noodles

Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a skillet, cook chicken in oil until no longer pink. In a bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon half of the chicken and sauce into a greased 11 x7 x2 baking dish: cool. Cover and freeze for up to 3 months. Sere remaining chicken and sauce over rice or noodles.

To use frozen chicken: Competely thaw in refrig. Remove from refig 30 min before baking. cover and bake at 350 for 35 min or until heated through.

Makes 2 casseroles 6 servings per casserole or 4 casseroles serving 3 each.