2 (12 oz.) pkg. boneless breaded chicken pieces

SWEET & SOUR SAUCE:

1/4 c. firmly packed brown sugar
1 tbsp. cornstarch
2/3 c. apple or pineapple juice
1/4 c. cider vinegar
2 tbsp. orange juice

TANGY CHILI SAUCE:

8 oz. can jellied cranberry sauce
2/3 c. chili sauce

Prepare chicken pieces as directed on package. In small saucepan combine all ingredients for Sweet & Sour Sauce; mix well. Cook over medium heat until mixture boils and thickens, stirring constantly.

To prepare chili sauce: In small saucepan combine cranberry sauce and chili sauce. Heat over low heat, stirring mixture until combined and thoroughly heated. Serve hot chicken dippers with warm sauces. 8 servings!