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TANGY CRANBERRY CHICKEN WITH SQUASH AND RICE

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Makes 6 servings.



Ingredients Needed For TANGY CRANBERRY CHICKEN WITH SQUASH AND RICE
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* 1 can (16 ounces) whole berry cranberry sauce
* 2 tablespoons spicy brown mustard
* 1/4 cup brown sugar
* 2 tablespoons butter or margarine, melted
* 1/4 cup orange juice
* 1/4 teaspoon ground cinnamon
* vegetable cooking spray
* 6 boneless, skinless Chicken breast halves
* 2 small acorn squash, peeled, seeded and cut into 1-inch pieces
* 3 cups hot cooked brown rice
* 1/2 cup toasted pecans or walnuts (optional)
* 2 eggs, beaten
* 1 1/2 cups cottage cheese
* 2 tablespoons grated Parmesan cheese
* 2 cups grated Cheddar Cheese, divided


Directions To Prepare TANGY CRANBERRY CHICKEN WITH SQUASH AND RICE
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#Combine cranberry sauce, mustard, brown sugar, butter, orange juice and cinnamon in medium bowl; mix thoroughly. Coat 9x13-inch non-metallic baking dish with cooking spray.
#Place Chicken in dish, spread Squash evenly over Chicken. Spoon cranberry mixture on top of Chicken and Squash.
#Cover with foil; bake at 400 degrees 45 to 50 minutes, or until Squash and Chicken are thoroughly cooked.
#Serve over cooked rice. Sprinkle with nuts, if desired.



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Thursday, October 19, 2017, 2:14 pm


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