Fresh cranberries are now in the grocery store, and this is one of my favorite seasonal recipes.
2 lb boneless, skinless chicken breasts
1 (16 oz) bag, whole cranberries
1/3 c. sugar (or sugar substitute)
1 c. fat free Catalina dressing
Cover cranberries with water in a medium saucepan; add sugar. Cook berries over medium heat until they pop. Add dressing, stir well and simmer 30 minutes, stirring occasionally. Preheat oven to 350F. Spray a 9 x 13″ baking dish with cooking spray. Place breasts in dish; salt and pepper to taste. Pour hot cranberry sauce over breasts. Bake, uncovered, for 40 minutes or until breasts are cooked through.