Tangy Cranberry Chicken with Squash and Rice

Description

Makes 6 servings.

Ingredients

• 1 can (16 ounces) whole berry cranberry sauce
• 2 tablespoons spicy brown mustard
• ¼ cup brown sugar
• 2 tablespoons butter or margarine, melted
• ¼ cup orange juice
• ¼ 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
• ½ cup toasted pecans or walnuts (optional)
• 2 eggs, beaten
• 1½ cups cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 cups grated Cheddar cheese, divided

Directions

1. Combine cranberry sauce, mustard, brown sugar, butter, orange juice and cinnamon in medium bowl; mix thoroughly.
2. Coat 9x13-inch non-metallic baking dish with cooking spray.
3. Place chicken in dish, spread squash evenly over chicken.
4. Spoon cranberry mixture on top of chicken and squash.
5. Cover with foil; bake at 400 °F for 45 to 50 minutes, or until Squash and chicken are thoroughly cooked.
6. Serve over cooked rice. Sprinkle with nuts, if desired.