- 1/2 cup chili sauce
- 1/2 cup whole berry cranberry sauce
- 2 T. Orange marmalade
- 1/8 tsp. ground allspice
- 4 to 6 boneless, skinless chicken breasts
- 2 tsp. vegetable oil
Combine first 4 ingredients, set aside. In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili mixture over chicken. Simmer, uncovered, for 8 to 10 minutes or until chicken is cooked and sauce is desired consistency. Serve over rice.