Cranberry Chicken and Wild Rice
Light & Tasty
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Tender chicken is baked in a sweet-tart cranberry sauce for this elegant entree. “This chicken is delicious, and it’s so easy to prepare,” assures Evelyn Lewis of Independence, Missouri. “I love that I can do other things while it bakes.”
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 10 min. Bake: 40 min.
Ingredients:
- 6 boneless skinless chicken breast halves (4 ounces each)
- 1-1/2 cups hot water
- 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
- 1 can (16 ounces) whole-berry cranberry sauce
- 1 tablespoon lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Worcestershire sauce
Directions:
Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the water and rice mix with contents of seasoning packet. Pour around chicken.
In a small bowl, combine the cranberry sauce, lemon juice, soy sauce and Worcestershire sauce; pour over chicken. Cover and bake at 350° for 40-50 minutes or until chicken juices run clear and rice is tender. Yield: 6 servings.