Cranberry Chicken with Wild Rice

Fresh from the Midwest, 23^rd Annual, p. 36

1 16 oz. can whole-berry cranberry sauce

2 tbsp orange liqueur or orange juice

2 tbsp lemon juice

½ tsp dry mustard

1-1   ½ lbs. boneless, skinless chicken breasts

1 (6 oz.) pkg. long grain and wild rice mix

2  tbsp grated orange rind

¼ cup chopped green onions, scallions

Optional, toasted pecans and dried cranberries

Preheat oven to 350 degrees. In medium sauce pan over medium heat, combine first 4 ingredients, cooking until hot. 

Such cranberry!

Place chicken in baking dish. Pour sauce over chicken. Bake uncovered for 45 minutes, or until chicken is done. Meanwhile, cook wild rice according to directions, omitting oil and salt. When rice is done, stir in green onion and orange rind. 

The rice is a real treat!

Pecans and cranberries optional. Place rice on plate, topping with chicken and sauce.

Served with a nice bagged salad mix.

My Rating: 4/5 "This was nuanced and memorable. The onion and orange zest make a unique flavoring for the rice that's quite pleasant. The cranberry sauce is what you'd expect except that the liqueur and mustard give it some grounding so it's not so sweety-sweet. Very nice stuff - and pretty fancy-feeling for a weeknight dinner!"