Contributed by: NAPSA
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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