Lemon Chicken

2 whole chicken breasts, skinned, boned, and halved

½ lb. fresh broccoli

1 8 oz. can pineapple rings, drained

4 oz. - 4 slices monterey jack cheese

1 Tbsp. Cox Honeyland's Lemon Creamed Honey

2 tsp. fresh chopped thyme or 1 tsp. dry

1–2 tsp. lemon pepper

Cut broccoli into spears and steam until tender. Flatten chicken until 1/4 inch thick. In a large skillet, cook chicken until no longer pink. Turn once. Pour honey on chicken and let it melt. Add thyme and turn chicken several times until glazed. Sprinkle with lemon pepper. Layer a pineapple ring on chicken, then broccoli and cheese. Cover for one minute to allow the cheese to melt. Serve immediately.