Herbed Chicken with Cranberry Sauce

1/2 cup dried bread crumbs

2 tablespoons  grated Parmesan cheese

2 garlic cloves, minced

1/2 teaspoon paprika

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon pepper

4 boneless skinless chicken breasts halves

Sauce:

1 cup jellied cranberry sauce

2 tablespoons lime juice

1 tablespoon balsamic vinegar

1 1/2 teaspoons dijon mustard

1. Preheat oven to 375˚.

2. In a large resealable plastic bag, combine the bread crumbs, cheese, garlic, and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a baking sheet coated with cooking spray.

3. Bake at 375˚ for 20-25 minutes, or until no longer pink, turning once.

4. While the chicken is cooking, bring cranberry sauce to a boil in a small saucepan. Remove from the heat; whisk in the lime juice, vinegar and mustard. Serve with chicken.

Ready in 30 minutes. Serves 4.