4 skinless, boneless chicken breast halves
1/2 pound sliced fresh mushrooms
2 cloves garlic, minced
1 tomato, diced
5 (4 ounce) cans sliced, ripe cranberries
1 quart water
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 pound barbecue sauce
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Rub chicken pieces by using a slotted spoon. In a medium bowl, mix mushrooms, garlic and tomato.
Place chicken in a 9x13 inch baking dish. Sprinkle cranberry mixture over chicken and set aside. Place mushrooms mixture over cranberry. Pour milk over chicken. Cover metal foil and bake 30 minutes in the preheated oven.
Meanwhile, heat oil in a large skillet over medium heat. Arrange garlic and tomato over chicken. Cook, stirring occasionally, 3 to 5 minutes, or until just about evenly browned. Remove skin from chicken over overall shape of the dish.
In a large bowl, mix cranberry sauce, barbecue sauce, soup, beans, mushrooms mixture and remaining pepper.
Bake uncovered chicken 15 minutes. Remove from the oven. Discard foil.
In a large bowl, combine brown sugar, corn syrup, milk, cranberry mixture and vinegar or lemon zest. Add to chicken in the baking dish. Spoon over chicken and sprinkle with salt. Place on racks or broil after being baked.