This is very good!
4 sweet potatoes, 8 oz each
4 chicken breasts, about 8 oz each
2 teaspoons herbes de provence
1/4 teaspoon salt
1 navel orange, or mandarin orange sections
1 cup cranberries, whole-berry sauce
Heat oven to 375 degrees. Have ready a shallow baking dish large enough to hold chicken in a single layer with space between each. Prick potatoes. Bake directly on oven rack 45 minutes or until tender.
Meanwhile, heat a large nonstick skillet over med. heat. Season breasts with herbs and salt. Starting skin side down, cook 2 1/2 minutes per side until browned. Transfer to baking dish. Bake 1/2 hour or until cooked through.
Meanwhile, squeeze juice from reserved orange membrane into skillet (about 1/4 cup). Stir in cranberry sauce; simmer until thick and bubbly. Stir in orange segments. Top chicken with cranberry mixture; serve with sweet potatoes.
4 Servings