• 2/3 cup grape jelly
• 2 tablespoons butter or margarine
• 1 large unpeeled red cooking apple, cut into 2-inch chunks
• 1 medium stalk celery, sliced (1/2 cup)
• 1/2 cup fresh or frozen (thawed) cranberries
• 3/4 cup Original Bisquick? mix
• 1/2 teaspoon ground sage
• 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
• 2 tablespoons water
• 4 boneless skinless chicken breasts (about 1 1/4 lb)

1. Heat oven to 350°F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
2. In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
3. Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Servings: 4
Preparation: Time 20 min
Total Time: 1 hr 5 min