6 Chicken breasts
1 can (16 ounces) whole-berry cranberry sauce
1 can (8 ounces) crushed pineapple, undrained
2 Tablespoons Dijon mustard
Hot cooked rice
Place chicken in a 13in.x9in baking pan. In bowl combine cranberry sauce, pineapple, and mustard; mix well. Pour over chicken. Bake at 400 degrees for 40-50 min for thawed chicken, 60-80 min if using frozen chicken.
Serve chicken with rice.
This also makes a great crock pot recipe. I just cook on low for 6-8 hours.
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