In a small saucepan, heat the chicken broth and butter to just boiling.
Add the stuffing mix and stir to combine.
Add the dried cranberries or craisins.
Set aside to cool slightly while you prep the chicken.
Using a sharp knife, cut the chicken breasts down the side and about ¾ of the way through to create a pocket for the stuffing mix. Be careful not to cut the chicken breasts all the way in half.
Add about ¼ cup of the stuffing mix to each chicken breast.
Place the stuffed chicken breasts in a 9x13 casserole dish that's been sprayed with non-stick baking spray.
Brush the outside of the chicken breasts with the vegetable oil and sprinkle with salt and pepper. Cover with aluminum foil and bake for 15 to 18 minutes.
Remove the aluminum foil and continue cooking for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven and allow the chicken to rest while you prepare the homemade gravy.
Prepare the Homemade Gravy:
In a small saucepan, melt the butter.
Stir in the flour and allow it to cook, then add the seasonings.
Cook the flour for a minute or two until lightly browned. Then add the chicken broth and cook until thickened.
Bring the gravy to a boil, then reduce heat to medium low. Simmer until thickened, whisking occasionally, for about 10 minutes.