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Cranberry Mustard Chicken and Rice

Contributed by: NAPSA


  • 4 Tyson® Fresh Split Chicken Breasts or Tyson® IFF® Chicken Half Breasts
  • 2 Tyson® Fresh or Tyson® IFF® Chicken Drumsticks
  • 2 Tyson® Fresh or Tyson® IFF® Chicken Thighs
  • 1 can (16 oz.) whole berry cranberry sauce
  • 1 can (8 oz.) crushed pineapple in unsweetened pineapple juice, undrained
  • 1/2 cup western French dressing
  • 2 tablespoons Dijon mustard
  • 11/2 cups rice (not instant)


Preheat oven to 400 F.

Wash hands. If using IFF® chicken, remove protective ice glaze from frozen chicken by holding under lukewarm running water for 1 to 2 minutes. Pat dry with paper towels. Place chicken breasts, drumsticks and thighs in 13x9x9-inch baking dish.

Wash hands. Combine cranberry sauce, pineapple, dressing and mustard in medium bowl; mix well. Pour over chicken.

Bake for 60 to 80 minutes (40 to 50 minutes using fresh chicken). Insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 F for breast meat and 180 F for drumsticks and thighs.

Prepare rice according to package directions.

Serve chicken with rice, bakery rolls and tossed salad, if desired.

Refrigerate leftovers immediately.

Any combination of chicken pieces for 6 servings can be used.

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