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| 1 Dose | (15-1/4 oz.) Dole Tropical Fruit Salad |
| 4 | chicken breast halves, boneless, skinless |
| 1 Packung | (1.1 oz.) honey mustard salad dressing mix |
| 1 Teelöffel | vegetable oil |
| 1/3 Tasse | Frozed Dole Pine-Orange-Banana Juice concentrate, thawed |
| 1 Teelöffel | rosemary crumbled |
| 1 Teelöffel | cornstarch |
| 2 Teelöffel | capers optional |
| 2 Tasse | cooked rice hot |
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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 honey-mustard 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.
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