Hoisin and Cranberry Chicken (**Good**)

Sounds kinda iffy, eh? Well don't hear... taste! :) It was fantastic! I improvised from the original recipe and made it my own. The chicken was very juicy and tender and the sauce ingredients complimented one another very well. My mother came into town this week and loved it! So did Don...and Carter thought it was "interesting". He was more into the ranch dressing and chips on top of the salad than anything else...

Recipe:
Turn oven on to 450F

• 3 boneless skinless chicken breasts. Trim all the fat off.
• Place in a gallon "Ziplock" bag:
• 1 Tbs Chinese Five-spice powder
• 1 tsp Salt
• and 3 Tbs white flour

Shake around the mixture in the bag then add your chicken. Bounce around the room and sing while you shake the bag, coating the chicken. The dancing and signing is very important. Do not skip that step...
Now spray a glass cooking dish and evenly space chicken out and cook for about 15-20 mins uncovered. Cut into your fattest chicken and make sure the meat is white.
(while chicken cooks)
In a Medium saucepan add:
1 can of Cranberries
1 and 1/4 Cup of Chicken Broth
3 Tbs of Hoisin Sauce
1 Tea of Brown Sugar
~1/4 cup of Lemon Juice

Mix well and bring to a boil slowly. (Careful, it foams up! - blow on the mixture if the froth gets too high) Then lower the temperature. Slowly mix in about 1 Tbs of flour to thicken the sauce up a bit. You could even add a tiny bit (1/4 tsp or so) of Corn Starch to help with the thickening. Mine was pretty runny...so no worries.

When the chicken is done take it out of the oven and pour generously the sauce over the top. Flip the chicken with a fork and cover both sides. Mmmmmm. Pour the rest of the sauce in a small bowl for dipping if desired.
Now transfer your delicious chicken to a plate and serve with whatever catches your fancy.
Enjoy~

(I served mine with a small salad and wild rice)