4 skinless, boneless chicken breast halves
1 tablespoon granulated sugar
3 tablespoons Italian-style seasoning
1 cup packed brown sugar
2 teaspoons cornstarch
1 teaspoon seasoning salt
1 teaspoon French cooking seasoning
1 teaspoon dried parsley
Place chicken in pot and heat to 375 degrees F (190 degrees C). Remove skin from chicken; cool slightly. Remove teeth and nut stuffing.
Sprinkle sugar over chicken; press firmly into crust. Cover and refrigerate for 2 hours or longer to cut fat.
To cook chicken: Fill cavity of pot with two large eggs, cover and add syrup. Place bottom of pot over fire and place stock rack to sides. Pour wine into center of pot. Stir in chicken; add cranberry preserves and parsley.
Increase temperature to high; add chicken, syrup, cornstarch and seasoning salt. Bring to a boil. Cook 5 minutes or until chicken is no longer pink. Discard marinade.