Cranberry-Orange Chicken

• 4 (8-ounce) skinless, bone-in chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 1 (16-ounce) can whole-berry cranberry sauce
• 1 teaspoon grated orange rind
• 1/4 cup fresh orange juice
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon butter, melted
• 2 teaspoons cornstarch

1. Preheat oven to 350u0b0.
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. Add chicken, meat side down, to pan; cook 5 minutes or until browned. Transfer chicken to a 13 x 9- inch baking dish coated with cooking spray.
4. Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended. Pour evenly over chicken. Cover and bake at 350u0b0 for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done. Transfer chicken to a serving platter, reserving drippings; keep warm.
5. Whisk together drippings and cornstarch in a small saucepan. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick. Serve over chicken.

salt, pepper, cooking spray, wholeberry, orange rind, orange juice, soy sauce, lemon juice, butter, cornstarch

Taken from www.myrecipes.com/recipe/cranberry-orange-chicken (may not work)