Chicken-n-stuffin in a pot

• 2 large boneless skinless chicken breast halves
• 12 box cheapest seasoned stuffing mix
• water, nessesary to mix less a bit
• 13 small onion, fine dice
• 13 cup dried cranberries or 13 cup dried cherries or 13 cup raisins (or such)
• 14 teaspoon dried sage
• 14 teaspoon dried rosemary
• 12 jar of storebought gravy
• 1 teaspoon dehydrated onion, toasted if ya got em

1. Combine stuffing mix, diced onion, dried fruit, spices, and water in the bottom of a small casserole.
2. Lay chicken on top.
3. The two halves should cover the stuffing.
4. Paint the chicken with most of the gravy mixed with the dehydrated onions.
5. Put, covered, in a 280-290 oven for 1 hour.
6. Uncover, paint with the rest of the gravy.
7. Return uncovered to the oven till the breasts reach 145-150 INTERNAL temp.
8. It takes mine roughly another half hour.
9. This is important we don't want sick folks.
10. Additional note, I remove the breasts to a plate slather the gravy from the edges over the stuffing and return to the now cooling oven to dry a bit.
11. Enjoy.

chicken, water, onion, cranberries, sage, rosemary, gravy, onion

Taken from www.food.com/recipe/chicken-n-stuffin-in-a-pot-46073 (may not work)