PINEAPPLE MUSTARD CHICKEN

1 can (20 oz.) pineapple chunks

2 whole chicken breasts, split

salt and pepper

l tab. vegetable oil

2 large cloves garlic, pressed

1 tea. thyme, crumbled

1 tab. cornstarch

1/4 cup honey

1/4 cup Dijon mustard

Drain pineapple, reserve juice. Sprinkle chicken with salt and pepper. Brown one side in hot oil. Add garlic and thyme; turn and brown other side. Combine 2 tab. reserved juice with cornstarch; set aside. Combine honey and mustard; add to skillet with remaining juice. Spoon sauce over chicken. Cover, simmer 50 min. Stir cornstarch mixture into pan juices. Add ½ of pineapple; use

remainder for something else. Cook, stirring, until sauce boils and thickens. Serves 4

CHICKEN ROSEMARY

4 boneless skinless chicken breast halves

2 to 3 tab. Dijon mustard

½ tea. garlic powder

2 tab. minced fresh or 2 tea. dried rosemary, crushed

pepper to taste

½ cup grated Parmesan cheese

Place chicken in a greased 11X7” baking dish. Combine mustard and garlic powder; spread over chicken. Sprinkle with rosemary and pepper. Top with cheese. Bake, uncovered, at 350’ for 45 to 60 min. or until juices run clear.