Recipe - Dole Sunset Chicken

1 cn (15One fourth oz.) Dole Tropical
Fruit Salad
4 Boneless, skinless chicken
breast halves
1 pack (1.1 oz.) honey mustard
salad dressing mix
1 teaspoon Vegetable oil
1/3 cup Frozed Dole
PineOrangeBanana Juice
concentrate, thawed
1 teaspoon Rosemary, crumbled
1 teaspoon Cornstarch
2 teaspoon Capers, optional
2 cup Hot cooked rice

These are from the back of the label on a can of Dole Tropical Fruit Salad.

Drain tropical fruit salad, reserve juice. Pound chicken to flatten. Salt
and pepper to taste. Dip both sides of chicken in honeymustard mix,
reserve the remaining mix for sauce. In nonstick skillet, brown chicken on
both sides in oil. In bowl, combine reserved can juice, juice concentrate
remaining honey mustard mix, rosemary and cornstarch. Add to skillet. Cook,
stirring, until sauce boils and thickens. Simmer 2 minutes. Stir in
Tropical Fruit Salad. Cover, heat through. Sprinkle with capers, if
desired. Serve with rice. Serves 4. Posted to EATL Digest 03 Apr 97 by
Maggie Workman workman@CORIOLIS.ATMS.PURDUE.EDU on Apr 4, 1997