Cranberry-Orange Chicken

Ingredients

• 1 teaspoon butter melted
• 32 ounce chicken breasts bone-in skinless
• 2 teaspoons cornstarch 
• 1 tablespoon juice of lemon fresh
• 3 tablespoons soya sauce low-sodium
• 0.3 cup orange juice fresh
• 1 teaspoon orange rind grated
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 16 ounce whole-berry cranberry sauce canned

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
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.
4. Add chicken, meat side down, to pan; cook 5 minutes or until browned.
5. Transfer chicken to a 13 x 9- inch baking dish coated with cooking spray.
6. Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended.
7. Pour evenly over chicken. Cover and bake at 350 for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done.
8. Transfer chicken to a serving platter, reserving drippings; keep warm.
9. Whisk together drippings and cornstarch in a small saucepan. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick.
10. Serve over chicken.