In a shallow bowl combine the panko, salt and pepper.

In a large skillet, heat 3 tablespoons oil over medium-high heat. Dredge the chicken breasts in the panko, gently pressing the panko into the chicken. Sauté in hot oil, adjusting the heat if necessary. Cooking until done and juices run clear.

While the chicken cooks, prepare the sauce. In a medium sauce pan over medium-high heat sauté the onions in a small amount of oil until translucent, about 7 - 10 minutes, stirring frequently.

Add the red wine, maple syrup and dried cranberries. Bring to a boil over high heat then reduce immediately to medium-high heat. Cook for 5 minutes, stirring.

Combine cornstarch and water in a small bowl with a fork, until all the cornstarch is dissolved. Add to sauce while stirring, reducing heat to medium. Continue to cook 1 minute longer until sauce begins to thicken. Serve sauce over cooked chicken.