Cranberry Chicken (Serves 8)

The contrasting flavors of cranberries and the poultry family have been teamed together for years. So it is no surprise that chicken marinated and baked in a cranberry based sauce is a mouth-watering delight. Although I usually boneless use skinless chicken breast, cut up pieces of chicken work just as well.

1 (16-ounce) can whole cranberry sauce
1 (8-ounce) bottle reduced calorie Russian or
   French Salad Dressing
1 envelope regular dry onion soup mix
3 pounds boneless skinless chicken breasts

1. In a bowl, combine cranberry sauce, salad dressing and     soup mix. Mix well and set aside.

2. Rinse the chicken pieces; pat dry with paper towels.

3. Arrange chicken breast pieces in one layer in a
    9x13-inch baking pan.

4. Pour cranberry mixture over chicken pieces.

5. Cover and chill the chicken mixture in the refrigerator     for several hours or overnight.

6. Bake the chicken mixture, uncovered, in preheated 300     degree oven about 1 and 1/2 hours or until chicken is     done, stirring glaze and spooning it over chicken once or     twice.