Cranberry Chicken

½ cup cranberry juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
2 bone-in chicken breast halves
Hot cooked rice, optional

In a resealable plastic bag, combine the first four ingredients.
Add chicken and turn to coat.
Seal bag and refrigerate 8 hours or overnight.
Place chicken and marinade in a small ungreased baking pan.
Bake, uncovered, at 350 for 1 hour or until meat juices run clear.
Sever over rice if desired.