Cranberry Glazed Chicken

As promised, a recipe using my Cranberry Relish.

This turned out a lot better than I expected. I wasn't really sure what to expect, I guess, having never tried this kind of thing before, but...I was impressed. My husband was pretty happy too, so...yay for that. Haha. If you already have the cranberry relish made, this is a really easy meal. I served it with seasoned rice and green bean casserole. So let's begin.

Ingredients:
Chicken:
-approximately 1 cup cranberry relish
-boneless skinless chicken breasts (enough to feed everyone)

Rice:
-1/2 cup uncooked instant rice per person
-1 cup chicken broth per cup of rice
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon complimentary seasoning (I used a spice blend)

Green bean casserole:
-2 cans French cut green beans
-1 can cream of chicken soup (I despise mushrooms, so I never use cream of mushroom soup, which is the typical ingredient)
-1/2 cup milk
-1 can French fried onions

Directions:
Preheat oven to 350 degrees.

Line a baking sheet with foil and spray with cooking spray. Place chicken breasts on the baking sheet and "glaze" with the cranberry relish. Basically, just pour enough on it to cover the chicken well. Cook in the oven for about 10 minutes. Remove from oven just long enough to re-glaze the chicken with the cranberry relish. Put the chicken back in the oven and continue cooking until cooked through, another 15-20 minutes or so.

While the chicken is cooking, mix together the soup and milk. Add the green beans and half the can of onions. Stir to evenly incorporate everything. Dump it all into a baking dish and top with the remaining onions. Bake at 350 degrees for 30 minutes.

In a medium sized sauce pan, boil the chicken broth over high heat. Add the spices. Stir in the uncooked rice and remove from heat and cover. Let stand off the heat for about 5 minutes, until rice has absorbed the liquid.

Serve everything hot and yummy together. Enjoy!