4 boneless skinless chicken breasts, pounded to even 3/4 inch thickness
salt and pepper to taste
1 teaspoon Italian herb blend seasoning
1 15-ounce can cranberry sauce
1/2 cup chicken broth or water
1 envelope onion soup mix
for the stuffing
10 ounces cube stuffing (or about 4 cups sourdough bread cut into small cubes and left out overnight)
1/4 cup butter, melted
1 1/2 cups chicken or vegetable broth
3 celery stalks, chopped
1/2 white onion, diced
2 teaspoons Italian herb blend seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup dried cranberries
Preheat oven to 375 degrees. Use Reynolds Wrap Heavy Duty Foil to cover one half of a large sheet pan. Fold up the edges to make a tray.
Prepare the chicken
Season chicken with salt, pepper, and Italian seasoning. Drizzle a large pan with oil, brown the chicken on both sides, and set aside.
Arrange chicken breasts in the foil tray. Stir together cranberry sauce, 1/2 cup broth (or water) and the onion soup mix. Spoon over the chicken breasts.
Prepare the stuffing
Arrange stuffing, celery, and onions on the unused half of the sheet pan. In a medium bowl stir together broth, butter, salt, and pepper. Pour over the stuffing and use spoons or your hands to toss well.
Bake for 20-25 minutes until chicken is cooked through and stuffing is browned and crisp on the top. Top with dried cranberries and serve.