Cranberry Chicken with French Onion Rice

Chicken Breast
Ingredients:

8 Chicken Breasts
1 Cup Sour Cream or Plain Yogurt
2 Tbsp Lemon Juice
1 1/2 Cups Seasoned Bread Crumbs

Put chicken in a zip lock bag or a bowl and add sour cream and lemon juice, coat the chicken in the mixture and marinate for 3-4 hours (or however much time you have). Put your bread crumbs in a wide bowl or a plate and coat both sides of chicken with crumbs. Spray a 9x13 pan with cooking spray and bake uncovered at 350 for 45 minutes to an hour depending on size of the chicken breasts.

Cranberry Sauce
Ingredients:

3/4 Cup Canned Cranberries
1/3 Cup Butter
1/3 Cup Brown Sugar

Bring to a boil in a small saucepan. Remove from heat. That's it. This sauce is amazing. Sometimes I make this and I see people very hesitant to put it on their chicken so they put a small dab on the side of their plate. They sit down, try it, and then they have to get up to go get more because its surprisingly super delicious. Save yourself from having to go back, plop it on good, you'll be glad you did. Put some on your rice or even just on a spoon!

French Onion Rice
Ingredients:

2 Cups White Rice
1 Can French Onion Soup (10 1/2 oz)
1 Can Chicken or Beef Broth (10 1/2 oz)
1 1/2 Cups Water
1 Stick of Butter

Pour everything evenly in a 9x13 pan and cover with foil. Bake at 350 for 1 hour. You can also used the dry french onion soup mix, instead of using the soup, and broth use the dry mix and add 4 cups of water instead of 1 1/2.