- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 35 to 40 minutes
Ingredients:
| 2 | Boneless Skinless Chicken Breasts, 4 ounces |
| ½ cup | Whole Cranberry Sauce |
| 1 Tbsp | Brown Sugar |
| 1 Tbsp | Reduced-sodium Soy Sauce |
| 1½ tsp | Lemon Juice |
| ¼ tsp | Ground Mustard |
| ¼ tsp | Ground Ginger |
| ¼ tsp | Minced Garlic |
Directions:
Preheat oven to 350 degrees.
In non-stick skillet brown chicken on both sides in cooking spray. Place in a 1-quart baking dish or Dutch oven coated with cooking spray. Combine the remaining ingredients, pour over chicken. Cover and bake for 25 to 30 minutes or until meat thermometer reads 170 degrees.
Serve with whole wheat coucous, rice, or potato.
I like to double the sauce recipe and save half for other dishes. It's delicious over turkey meatballs.
5 WW Points (chicken and sauce only)
