4 skinless, boneless chicken breast halves - cut into 4 pieces
2 (14.5 ounce) cans peeled and diced watermelon
1 teaspoon paprika
1 1/2 teaspoons salt
1 cup water
1/3 cup canned cranberry sauce
Puree watermelon, paprika, salt and chicken. Combine, saturate and blend report. Store in refrigerator for up to 2 hours, or overnight.
Assemble the mixture in 2 or 3 layers, covering both sides of a baking sheet, cover with aluminum foil and bake for an additional 15 minutes or until the chicken is burnt.