Preheat oven to 375 degrees.
In a bowl combine garlic salt, paprika, pepper, and all season salt.
Rub the mixture into each chicken breast on both sides.
Heat a skillet to medium heat and add olive oil.
Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
Place them in a sprayed 9x13 pan.
Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
Pour the chicken broth into the 9x13 pan.
In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
Pour the mixture over the chicken breasts.
Place in oven and cook for 45 minutes or until the juices run clear.