In a 12 x 7 1/2 x 2-inch baking dish, arrange chicken skin side down with the meatiest portion toward the outside. Cover with waxed paper. Cook on High power for 9 minutes, giving the dish a half turn after 5 minutes. Meanwhile, in a mixing bowl, stir together cranberry-orange relish, chili sauce and orange juice. Drain fat off chicken. Turn chicken pieces over. Spoon cranberry mixture over chicken pieces. Cover with waxed paper. Cook on High for 11 minutes or until chicken is tender, basting chicken and giving dish a half-turn after 5 minutes. Transfer chicken to a platter; keep warm.

Sauce for Sweet 'N Sour Chicken: Skim fat from juices. Measure 1 cup of juices in 2-cup glass measure. Stir together water and cornstarch. Stir into reserved juices. Cook, uncovered, on High for 2 minutes or until thickened and bubbly, stirring every minute. Cook, uncovered, 2 minutes more, stirring after 1 minute. Serve chicken and sauce over hot cooked rice if desired. Garnish with orange slices and parsley sprigs. Serves 6.

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