Wash and pat dry the chicken well.
Using a rolling pin or a meat mallet, flatten the chicken breasts. Cut them into equal pieces and add slight incision marks, not very deep.
In a bowl add the chicken breast, chopped cranberries, balsamic vinegar, garlic, salt, pepper, and 2 tbsp olive oil. Rub the chicken well with it, cover it, and let it marinate for 1 hour or overnight! Overnight marinades really are the best.
Heat a skillet pan, really hot. Add the remaining olive oil and add the whole cloves. Add the chicken breasts, cover, and cook on one side for 3 minutes. Flip and cook for another 2 minutes. Add the remaining cranberries, 1/2 cup water, and mix well.
Season with dried herbs and salt. Cook for 3-4 minutes on medium heat!