4 boneless skinless chicken breast
1 Tbl. oil
salt and pepper to taste
1 20 oz. can pineapple, slices
1/3 cup course Dijon-style mustard
1/3 cup honey, orange blossom honey is nice
3 cloves garlic, crushed
1 Tbl. fresh basil, snipped
1 Tbl. cornstarch
2 cups cooked rice
red and yellow bell pepper
Brown chicken in oil. Salt and pepper to taste.
Drain juice from pineapple and combine with mustard, honey, crushed garlic and snipped basil. Place slices of pineapple in pan with chicken, pour sauce over chicken and pineapple. Bring to a boil. Cover with a tight lid, reduce heat and simmer for 20 min. Remove chicken and pineapple and place on a bed of cooked rice.
Mix cornstarch with 2-3 Tbl. cold water. Stir into meat juices. Bring to boil, stirring constantly, to thicken. Pour sauce over chicken and pineapple. Garnish with additional sprigs of fresh basil and strips of bell pepper, if desired.