Tangy Cranberry Chicken with Squash and Rice

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== 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 ==
# Combine cranberry sauce, mustard, brown sugar, butter, orange juice and cinnamon in medium bowl; mix thoroughly.
# Coat 9x13-inch non-metallic baking dish with cooking spray.
# Place chicken in dish, spread squash evenly over chicken.
# Spoon cranberry mixture on top of chicken and squash.
# Cover with foil; bake at 400 °F for 45 to 50 minutes, or until Squash and chicken are thoroughly cooked.
# Serve over cooked rice. Sprinkle with nuts, if desired.
Category:American Recipes
Category:Main Dish Poultry Recipes
Category:Cranberry Recipes
Category:Cottage cheese Recipes
Category:Acorn squash Recipes
Category:Brown rice Recipes
Category:Chicken Recipes
Category:Cheddar Recipes