1 clove garlic, peeled and minced
1 cup TONS, fresh Dijon-style mustard
2 tablespoons grated lemon zest
1/2 cup black olives
1/2 cup sliced pineapple
4 skinless, boneless chicken breast halves
In a small bowl, mix mustard, lemon juice, olive oil, black olives, pineapple and black olives.
Brown chicken breasts in the original tomato sauce, then slice into desired shape. Cover and refrigerate for 2 to 3 hours.
Remove chicken pieces from sauce. Add chicken to the sauce and stir in mustard mixture, lemon zest, black plate, pineapple and olives. Cover and refrigerate for at least one hour.
Meanwhile, in a separate small bowl, mix mustard, lemon juice, olive oil, black plate, chicken pieces and pineapple into the sauce. Cover and refrigerate for at least 10 minutes to allow flavors to blend. Serve chicken over sauce while still warm, serving immediately after sauce has reduced to medium.
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