Cranberry-Almond Chicken

I found the original recipe in the Publix flyer,but found I didn't have lees or shallots,but I did have an onion! So I adapted the recipe for my wallet(thus the Parsimony) and it was an easy and delicious treat for dinner!

you need:
4 chicken breasts -skinless and boneless works best,but use what you have already(do take the skin off however)
1/2 medium onion
3 tbles butter
1/2 cup cider vinegar
1/2 cup maple syrup (if you don't have real syrup-see recipe in previous post)
1/4 tsp nutmeg
1/2 cup dried cranberries(craisins)
1/2 cup breadcrumbs
1/3 cup slivered almonds
pinch of salt and pepper

preheat oven to 450 degrees.coat a 2 quart baking dish with pam or any cooking spray. Bread the chicken and place in dish and bake for 20 minutes.

While the chicken bakes,chop the onions and combine with vinegar,maple syrup and nutmeg in a saucepan.Bring to a boil
reduce heat to med-low and cook for appx 10 minutes (or reduced to about 1/2)
stir in onions,cranberries and almonds
Pour over the chicken and bake for 15 minutes more! (chicken to 180 degrees)

I usually serve with rice and a side salad-but do your thing! It has a "sweet-tart" flavor so just seems to go well with basmati rice !