2 whole chicken breasts, halved lengthwise (about 1 3/4 lb. total)
1 (8 oz.) can whole cranberry sauce
1/2 c. cream French salad dressing
3 tbsp. reg. onion soup mix

Rinse chicken and pat dry. Place chicken, skin side down in an 8 x 8 x 2 inch baking dish. In a bowl stir together cranberry sauce, dressing and soup mix. Pour over chicken, coating chicken well. Cover and refrigerate for 6 to 24 hours.

Before serving, bake chicken, uncovered in a 375 degree oven for 30 minutes. Turn chicken over. Spoon sauce over chicken. Bake for 20 to 30 minutes more or until tender. Serves 4.