Cranberry Chicken and Wild Rice
from Taste of Home
6 boneless skinless chicken breast halves (4 oz. each)
1-1/2 cups hot water
1 pkg (6.2 oz) fast-cooking long grain and wild rice mix
1 can (14-16 oz) whole-berry cranberry sauce
1 tbsp. lemon juice
1 tbsp. reduced-sodium soy sauce
1 tbsp. Worcestershire sauce
Place the chicken in a 13x9x2 inch baking dish coated with nonstick 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.