| 4 |
Reuven Boneless Skinless Chicken Breasts |
| 3 tbsp |
Cornstarch |
| 1 ½ cups |
Milk |
| 3 tbsp |
Dijon mustard |
| 2 tbsp |
Honey |
| to taste |
Salt and pepper |
| ½ tsp |
Dried thyme |
| 1 tbsp |
Fresh parsley |
| Rice |
cooked according to package directions |
|
- Preheat oven to 425°F.
- Butter a 3’’x9’’ baking dish.
- Cut Breasts in half.
- In a bowl, whisk cornstarch and milk, add mustard, honey, salt and pepper, thyme and mix well.
- Pour over chicken, coat well.
- Bake the Breasts for about 35 min. Turn chicken and stir sauce every 10 min.
- Cook until chicken is no longer pink inside and sauce is thick and bubbly.
- Serve on a bed of rice.
- Sprinkle with parsley.
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