Sheet Pan Cranberry Chicken | Reynolds Brands

Ingredients

• 4 boneless skinless chicken breasts, pounded even to 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
• Reynolds wrap® heavy duty foil
• 10 ounces cube stuffing (or about 4 cups sourdough bread cut into small cubs 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