2 boneless chicken breasts (about 6 – 8 ounces each)

2 T. pepper jelly

2 T. fig jam (If you don’t have fig jam or lemon jelly, use apricot jam or orange marmalade)

2 T. lemon jelly

3 T. white balsamic vinegar

1/4 cup orange juice

1/2 cup white wine

salt, pepper

1/2 cup dried cranberries

Combine jellies and jams in small saucepan and melt them over low heat. Then add the vinegar and orange juice and cook together for a couple of minutes. Put the chicken breasts into a heat-proof dish, and season with salt and pepper. Sprinkle the cranberries over the top and around the pan, then pour the jelly/vinegar/orange mixture over the chicken breasts. Add the wine and bake in a preheated 350 degree oven for 1/2 hour.