I love, love, love the combination of sweet and sour! This is such a simple recipe, and it tastes amazing -- I serve it with white rice and a vegetable.
6 boneless, skinless chicken breasts (I usually cut it up into chunks rather than leave it whole)
1 can of cranberry sauce (whole berry or not -- whichever you prefer)
1 packet dry onion soup mix
1/2 c. French dressing
1 tsp. sugar
1/4 tsp. black pepper
Arrange chicken in a baking dish coated with cooking spray. Mix together remaining ingredients and pour over chicken. Cover and bake at 325 for 45 minutes to an hour, or until chicken is cooked through.
This can be frozen, uncooked, for up to 3 months.