Cranberry Pineapple Chicken Breasts

• 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

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.

chicken breasts, onion soup, cranberry sauce, pineapple, splenda brown sugar blend, red wine vinegar, dijon mustard, splenda sugar substitute, water, salt

Taken from www.food.com/recipe/cranberry-pineapple-chicken-breasts-198724 (may not work)