4 (3-ounce) skinless boneless chicken breast halves
3/4 cup cranberry relish, chutney, or whole berry sauce
1 Tbsp finely minced scallions, trimmed
1 Tbsp red wine vinegar
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Let's Make It
Preheat the oven to 375 degrees F. Lightly coat an 11x7 inch baking pan with canola oil spray. In medium bowl, whisk together the oil, mustard, salt, and pepper. Transfer half the mixture to a small cup or bowl and set aside. Brush the remaining mixture on the chicken pieces, coating all sides. Discard any of this mixture not used on the chicken.
Place the chicken in oven for 10 to 15 minutes on each side, until cooked through, turning once. Remove the chicken from the oven.
Meanwhile in a microwave-safe bowl, whisk the cranberry relish, scallions, and vinegar with reserved mustard. Heat in a microwave oven on high for 30 seconds or until warm. Season to taste with salt and pepper. Spoon the warm sauce over the chicken and serve. Enjoy!