Cranberry Chicken with Wild RicePosted: November 12, 2007
I’m making this for dinner tonight – it seemed kind of festive 🙂 I’m doing anything I can to get into the holiday spirit, since it’s supposed to be 84° (!!!) here tomorrow. This is a little bit ridiculous!
Cranberry Chicken with Wild Rice
1 (16 oz) can whole-berry cranberry sauce
2 Tbsp. orange liqueur or orange juice
2 Tbsp. lemon juice
1/2 tsp. dry mustard
1 1/2 lbs. skinless, boneless chicken breasts
1 (6 oz) pkg long grain and wild rice mix
2 Tbsp. grated orange rind
1/4 cup chopped green onions
Preheat the oven to 350°.
In a medium saucepan over medium heat or in a microwave-safe pan, combine the cranberry sauce, orange liqueur, lemon juice, and mustard, cooking until hot.
Place the chicken in baking dish, and pour the cranberry sauce over the chicken. Bake, uncovered, for 45 minutes, or until the chicken is done.
Meanwhile, cook the wild rice according to the package directions, omitting any oil and salt. When the rice is done, stir in the orange rind and green onion. To serve, place the rice on a plate, and top with the chicken and cranberry sauce.
Okay, so that is the finished product. Kevin cleaned his plate (not out of the ordinary for him, but this was *really* clean) and mine was close to clean! It was excellent! I think the cranberry sauce would also be really tasty on pork chops.
This is one we’ll definitely make again. It’s healthy, too! It’s from a Holly Clegg cookbook. I believe it’s 359 calories/serving. Not too shabby 🙂