Cranberry Chicken Delight

I've made this cranberry chicken dish for two friends in the last two weeks and it's been greeted with ecstatic delight each time -- as well it should be, not because of my cooking prowess, but because it's easy, fast (especially if you have someone to help you with the chopping), low-fat (only 5g per serving), and delicious. The leftovers also reheat well for lunches later.

2 tsp olive oil
1/4 cup shallots or onions, minced
2 pounds boned and skinned chicken breasts (eight 4-ounce halves)
2 Tbsp vinegar, balsamic or raspberry
16 ounces (1 can) whole-berry cranberry sauce
2 cups green apples, peeled and chopped
1/2 cup dried cranberries
4 Tbsp walnuts, chopped
2 tsp curry powder

Preheat oven to 350°F. Spray large shallow baking dish with vegetable oil spray. Add oil and shallots/onions to baking dish and bake uncovered for 5 minutes.

Pour vinegar into the baking dish and stir. Add chicken breasts, basting tops with vinegar/shallot mixture. Bake uncovered for 10 minutes.

Mix together cranberry sauce, apples, dried cranberries, walnuts and curry. Cover chicken with sauce and bake an additional 15–20 minutes until the chicken is cooked and the sauce bubbles. Serve with white rice and white wine. Serves four.