Preheat oven to 350°F (175°C).

In a large mixing bowl, combine cranberry sauce, Catalina dressing, and dry onion soup mix. Stir until smooth.

Grease a baking dish or casserole dish with olive oil.

Place the chicken breasts in the dish in a single layer.

Pour the cranberry mixture over the chicken, ensuring each piece is fully coated.

Bake for 1 hour or until the chicken reaches an internal temperature of 165°F, checked with a meat thermometer.

Let the chicken rest for 5 minutes. Garnish with fresh rosemary or orange zest if desired.

Serve hot over white rice, egg noodles, or your favorite vegetables.