Chicken which did not give it's name

(print this recipe)

Our friend Hilary brought this over for dinner for us, and made a very fast, very delicious meal. You can serve it over fresh spinach leaves, as she did, and the hot sauce wilts them nicely, or over pasta or rice. I'm not sure what the parchment's purpose is, but I won't force an experimental recipe change on your dishes. The sauce turns out to be a very delicious sweet and tangy glaze, with nice chewy reconstituted dried cranberry's in it. We think a little salt (1/2 t. ?) would help as well.

14 oz. Chicken Breasts, cut into 1-2 inch pieces
2 T Orange Marmalade
2 T Hot Pepper Jelly
2 T Orange Juice Concentrate
1 T Balsamic Vinegar
1/2 Cup Dried Cranberry's (Craisins)
1/4 t Dried Pepper Flakes

Preheat oven to 450 degrees. Line 8"  baking pan with parchment cut to fit on bottom, and wet parchment slightly. Lay chicken pieces in to fit tightly in a single layer. Mix remaining ingredients and pour over chicken. Cook until chicken reaches 165 degrees, approximately 20 minutes. Pour sauce from chicken into a frying pan; cover chicken to keep warm. Reduce sauce for 5 minutes. Place chicken on raw spinach, rice or pasta and pour sauce over the top.