Apple Cranberry Topped Chicken Breasts (6)

½ Tablespoon oil

6 boned and skinned chicken breast halves

½ teaspoon salt

¼ teaspoon pepper

Sauce

15 ounces canned whole cranberry sauce

1 large apple, peeled, cored and chopped

½ cup golden raisins

½ teaspoon cumin

½ cup chopped walnuts

Fry chicken in oil over medium heat until brown on all sides and done. Sprinkle

with salt and pepper. Combine cranberry sauce, apple, raisins and cumin in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Thin the sauce with water if desired. Stir in walnuts. When ready to serve, spoon sauce on top. Serve remaining sauce on the side