1 (6 1/4 oz.) pkg. fast cooking long grain & wild rice mix with herbs
4 chicken breasts
1 (16 oz.) can whole berry cranberry sauce
3 tbsp. butter
2 tbsp. soy sauce
1 tsp. lemon juice
1/2 c. thinly sliced almonds

Assemble the night before.

Sprinkle rice in buttered 9"x13" dish. Spread package of seasonings over rice. Arrange chickens, skin side up, on top of rice. Combine cranberry sauce, butter, soy sauce and lemon juice in a saucepan. Heat until butter melts. Pour over chicken. Cover with foil. Bake 1 1/4 hours at 325 degrees. Uncover. Sprinkle with almonds and bake 10 minutes more.