1/2 c. chili sauce
1/2 c. whole cranberry sauce
2 tbsp. orange marmalade
1/8 tsp. ground allspice
4 to 6 skinless, boneless chicken breast halves (about 1 1/2 lb.)
2 tsp. vegetable oil

Combine first 4 ingredients; set aside. In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken. Simmer, uncovered, 8 to 10 minutes or until chicken is cooked and sauce is desired consistency. Turn and baste occasionally.

Makes 4 to 6 servings (about 1 cup sauce).