Cranberry Pineapple Chicken Breasts

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (40 ounce) package boneless skinless chicken breasts (6 to 8 breasts)
• 1 (1 1/4 ounce) package onion soup mix
• 5 ounces whole berry cranberry sauce
• 10 ounces fresh pineapple, crushed
• 3 tablespoons splenda brown sugar blend
• 1/4 cup red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon splenda sugar substitute
• 2 tablespoons water
• salt and pepper

Recipe

• 1 preheat over to 350 degrees.
• 2 combine vinegar, mustard, splenda, water and salt and pepper in a ziplock bag, mix well.
• 3 add to the bag the brown sugar, pineapple, cranberry sauce and onion soup mix.
• 4 add chicken breasts to bag and shake until all pieces are covered with sauce.
• 5 empty bag into a 9 x 12 casserole, cover and place in 350 degree oven. cook covered for 25 minutes, then uncover and cook until done and juices run clear.
• 6 remove the chicken breasts from the casserole when they are done and place on serving platter, cover with foil to keep warm.
• 7 in a small saucepan,reduce the juices.
• 8 pour reduced juices over the meat, and serve with oriental style rice and vegetables.