4-6 pieces boneless, skinless chicken breasts
1 (15 oz.) can whole berry cranberry sauce (Ocean Spray)
1 cup fat-free French or Catalina dressing (Kraft)
1 env dry onion soup mix (Lipton)

Preheat oven to 350°F. Prepare a roasting pan (I prefer a Pampered Chef Stone Roasting pan, but any 9x13-inch baking dish will do) by spraying lightly with non-stick cooking spray (Pam).

If chicken breasts are butterflied, cut them in half and wash them. Line chicken along bottom of roasting pan.

In a medium-large bowl, combine cranberry sauce, salad dressing and onion soup mix until well mixed. Pour over chicken.

Bake covered at 350°F for 60 to 75 minutes depending upon the thickness of the chicken breasts.

The sauce is excellent served over rice or baked potatoes. This recipe can also be done with boneless pork chops.

Submitted by: Grace Cornett