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.