Name: Pineapple Honey Mustard Chicken
Ingredients: 1 ts Cooking oil; 4 Whole boned and skinned chicken breast halves; 1 pn Dried tarragon; 2 cn Pineapple chunks in juice; drained, reserve jui; 1/4 c Honey; 1/4 c Dijon mustard; 1 ts Cornstarch

Church attendance is infected with a malaise of conditional loyalty which has produced an army of ecclesiastical hitchhikers. The hitchhiker's thumb says, 'You buy the car, pay for repairs and upkeep and insurance, fill the car with gas – and I'll ride with you. But if you have an accident, you are on your own! And I'll probably sue.' So it is with the credo of so many of today's church attenders: 'You go to the meetings and serve on the boards and committees, you grapple with the issues and do the work of the church and pay the bills – and I'll come along for the ride. But if things do not suit me, I'll complain and probably bail out-my thumb is always out for a better ride.'

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	4	Servings

INGREDIENTS

1	ts	Cooking oil
4		Whole boned and skinned chicken breast halves
1	pn	Dried tarragon
2	cn	Pineapple chunks in juice; drained, reserve jui
1/4	c	Honey
1/4	c	Dijon mustard
1	ts	Cornstarch

INSTRUCTIONS

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@aol.com on Nov 9, 1997

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