Cranberry Chicken

Remove skin and bones from chicken breasts, then halve lengthwise.

Place each piece of chicken, boned side up, between two pieces of plastic wrap, and pound lightly to 1/4-inch thickness.

Sprinkle lightly with onion salt.

Place 1 to 2 tablespoons of cranberry sauce in the center of each flattened breast, then roll and secure with a toothpick, if necessary. Brush outside with melted butter or margarine.