Chicken with Almonds and Cranberries

From “All My Children”actress Leven Rambin.

4 large boneless chicken breasts

1 cup unsalted slivered almonds

1 cup dried cranberries

4 tablespoons butter, melted, divided

1 small can sweet crushed pineapple

1/2 cup brown sugar

2 packs microwave white rice

Slit chicken breasts so they can be stuffed. Mix almonds and cranberries, and set half of it aside. Toss half of mixture with 2 tablespoons melted butter, and stuff chicken. Place in baking dish. Mix pineapple and brown sugar with remaining 2 tablespoons melted butter. Spoon half of pineapple mixture over chicken and bake at 325 degrees until done. Spoon juices over chicken every 15 minutes.

Prepare rice while chicken is cooking. When chicken is done, after about 35 minutes, place it on white rice then cover with remaining almond/cranberry and pineapple/brown sugar mixture. Serves 4.

Per serving: 936 calories; 36 g fat (11 g saturated fat; 35 percent calories from fat); 92 g carbohydrates; 177 mg cholesterol; 268 mg sodium; 62 g protein; 6 g fiber.