1/2 cup unsalted tomato chili sauce - bottled
1/2 cup cranberry sauce, whole berry
2 tablespoons orange marmalade
1/8 teaspoon ground allspice
2 whole or 4 half skinless, boneless chicken breasts
1 teaspoon olive oil
Combine first four ingredients; set aside. In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken. Simmer, uncovered, 8 to 10 minutes or until chicken is cooked and sauce is desired consistency. Turn and baste occasionally.
Serve over 1/2 cup cooked brown rice.
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