One of our local grocery stores had bone-in chicken breast halves on sale recently for $.99 a pound.  I am sure many, like myself, bought a few packages and put them in the freezer.   That kind of a deal is hard to beat!  Chicken cooked on the bone always has more flavor.   The following recipe is a version of cranberry chicken that you may have had or heard of previously.  The base recipe has been for a while.  It calls for either bone-in chicken pieces or boneless, skinless chicken breasts.  I varied the sauce a bit using raspberry dressing rather than French dressing  which brings out more cranberry flavor and added creamy horseradish which balances it out nicely.  What is really great about this recipe, is that all of these ingredients are available organically if that is your preference. This chicken is great with steamed green beans.   Add roasted sweet potatoes for a complete meal.

 4 – 6    bone-in chicken breasts with skin removed or (6 boneless skinless chicken breasts)
Salt and pepper
1    14 – ounce can cranberry sauce
1    package dry onion soup mix
3/4   cup raspberry viniagrette salad dressing
1-2   tablespoons creamy horseradish (or 1-2 teaspoons grated horseradish)

Preheat oven to 350 F.  Remove skin from chicken breasts and sprinkle with salt and pepper.  Place in a lightly oiled or sprayed 9 x 13 pan.  In a medium bowl, combine cranberry sauce, onion soup mix, salad dressing and horseradish.  Pour over chicken and bake uncovered for about 45-60 minutes.  (35-45 minutes for boneless, skinless chicken.)  Serve on a platter pouring remaining drippings from pan over chicken.  Makes 4-6 servings.  Enjoy!