Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Cooking oil |
| 4 \N | Whole boned and skinned chicken breast halves |
| 1 pinch | Dried tarragon |
| 2 cans | Pineapple chunks in juice; drained, reserve jui |
| ¼ cup | Honey |
| ¼ cup | Dijon mustard |
| 1 teaspoon | Cornstarch |
1. Drain pineapple chunks, reserving juice. Mix together 2 tablespoons pineapple juice with cornstarch and set aside. Combine remaining pineapple juice, honey, and mustard.
2. Heat oil in pan, and brown chicken on both sides; sprinkle with tarragon.
3. Add juice mixture to pan and simmer for 15 minutes until chicken is cooked through.
4. Add pineapple chunks and cornstarch mixture and heat until sauce has thickened. Remove from heat and serve.
Recipe by: Dole Handout
Posted to MC-Recipe Digest V1 #894 by Kj375@... on Nov 9, 1997