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In a small bowl, at room temperature soak cranberries in apple cider about 2 hours or until soft.
Preheat oven to 425-degrees. Coat bottom of an 11×8 baking dish with olive oil. Place chicken breasts in a single layer in the baking dish. Sprinkle lightly with salt and black pepper. Set aside.
In a small bowl, whisk mustard and applesauce together. Mix in thyme, sage and rosemary, celery seed and cinnamon. Spoon over chicken breasts. Lay half-slices of bacon on top of chicken breasts.
Arrange apples and onions around the chicken, but not on top. Drain cranberries reserving apple cider. Sprinkle cranberries over top of the dish. Add any remaining apple cider to the dish.
Cover dish with aluminum foil and bake in preheated oven for about 25 minutes. Remove foil and continue baking until bacon is crisp about 10 to 15 minutes. (An instant read food thermometer inserted into the center of the chicken breasts should read 160-degrees.)
Allow to rest about 5 minutes (chicken temperature will increase to 165-degrees).
To serve: Remove bacon and set aside. Slice each breast into diagonal ½-inch thick pieces. Place on dinner plate. Place slices of bacon over top of each cut chicken breast. Evenly divide the apples, onions and cranberries on dinner plates. Drizzle juices over chicken breast.
Makes 4 servings.