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Cranberry Chicken

4 chicken breasts halves, boneless and skinless*
1/4 cup soy sauce
3 tablespoons firmly-packed brown sugar
1/2 teaspoon ground ginger (optional)
1/4 cup cranberry vinegar (or other herb vinegar)
1 teaspoon freshly squeezed lemon juice
1/2 green or red bell pepper, cored, seeded and chopped
2 cloves of garlic, chopped
Cooked rice

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Place chicken in shallow, non-reactive pan or in a resealable ziplock plastic bag. In a medium bowl, combine soy sauce, brown sugar, ginger, cranberry vinegar, lemon juice, bell pepper, and garlic; pour over chicken. Marinate in refrigerator 1 hour to overnight.

Preheat oven to 350°F. Place in a glass baking dish and bake for 30 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Serve with cooked rice. NOTE: Dripping can be served over rice.

Note: I make cranberry vinegar for Christmas gifts and include this recipe.

Makes 4 servings.