2 Large chicken breasts, skinless and boneless about 1 pound
1 cup of cranberry sauce, I use the chunky kind
1/2 cup of water
a pinch of salt and pepper
4 quart LeCreuset Cast iron pot with lid or something of a similar weight.
Spray the inside of of your LeCruset 4 quart soup pot with Pam. Who ever is washing the pot can thank me later. Wash the chicken and place in the pot. Sprinkle the chicken with salt and pepper. Cover the chicken breasts with all the cranberry sauce, you will have a nice thick layer. Add the water to the bottom of the pan. Cover and place the pot in the oven at 350 degrees Fahrenheit for 1 hour. The chicken will not come out dry. The chicken will also be very pink on the outside when cooked.
Let the chicken rest for 5 to 10 minutes in the covered pot before slicing. Slice into medallions no thicker then 1/2 inch and arrange on 4 plates. It is also good to have a little extra cranberry sauce on the table in case anyone wants a little more cranberry sauce on the chicken.
I hope that you enjoy this quick and easy recipe as much as we do.