Honey and Dijon Chicken with Rice/Tomato Salad

Ingredients:

• 6 boneless skinless chicken
  
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 Tablespoon vegetable oil
  
• 2 Tablespoons cornstarch
• 1 ½ cups pineapple juice
• ½ cup water
• ½ cup Dijon mustard
• 1/3 cup honey
• Hot Cooked Rice
  
• 5 roma tomatoes, chopped
  
• 1 yellow bell pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1/3 cup finely chopped onion
  
• ¼ (or as desired) teaspoon salt
• 1 box Pillsbury Classic Brownies
  
• 1 box Junior Mints candy

Method:

In a small bowl, combine minced garlic cloves and thyme. Rub chicken with mixture and salt and pepper as desired. In a skillet, heat oil over medium heat and cook chicken until no longer pink. In a bowl, combine pineapple juice and water. When smooth, stir in mustard and honey. Pour mixture into skillet and bring to a boil. Cook and additional 2 minutes or until sauce is thickened. Serve with hot cooked rice and Fresh Tomato Salad (Recipe Follows)

Mix all ingredients in a medium sized bowl. Refrigerate until ready to serve.

Prepare brownies according to package directions. After removing from oven and brownies are still hot, sprinkle Junior Mints over the top of the brownies. Let sit a few minutes to melt and then spread on the top of the brownies with a knife.