Cranberry-Orange Chicken

Ingredients

• 4 (8-ounce) skinless, bone-in chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 1 (16-ounce) can whole-berry cranberry sauce
• 1 teaspoon grated orange rind
• 1/4 cup fresh orange juice
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon butter, melted
• 2 teaspoons cornstarch

Preparation

1. Preheat oven to 350°.
2. Sprinkle chicken evenly with salt and pepper; coat with cooking spray.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, meat side down, to pan; cook 5 minutes or until browned. Transfer chicken to a 13 x 9- inch baking dish coated with cooking spray.
4. Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended. Pour evenly over chicken. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done. Transfer chicken to a serving platter, reserving drippings; keep warm.
5. Whisk together drippings and cornstarch in a small saucepan. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick. Serve over chicken.