Preparation:
heat cranberry sauce and water over low heat, stirring occasionally until blended.
Stir in mustard and orange peel. Remove from heat; cool slightly.
In medium bowl, mix chicken with mustard mixture; cover and chill overnight.
Preheat oven to 400F.
Remove chicken from marinade; reserve marinade.
Arrange chicken on lightly greased foil-lined pan.
Bake 40-45 minutes, turning and brushing chicken with marinade after 20 minutes. |