Chicken:
Two half pound chicken breast fillets
1/2 cup dried cranberries
1/2 cup goat cheese
1/2 cup chopped walnuts
zest of half an orange
2 Tbsp olive oil
1/2 tsp of salt & pepper
Fillet each chicken breast in half and lay flat. Flatten each fillet with a meat mallet to about 1/3 of an inch thick. Combine cheese, cranberries, orange zest and walnuts in separate bowl. Mix together with hands. Place half of the filling on one end of each fillet. Roll chicken around the filling. With butcher's string tie about 3 loops to hold it together. In saute pan add 2 Tbsp olive oil on high heat for a few minutes until pan is hot. Add salt and pepper to each side of chicken. Sear chicken in pan 1 minute on each side. Place saute pan (if not oven safe, transfer to baking dish) in pre-heated 350 degree oven for 35-40 min (until internal temperature is 165 degrees).
Sauce:
2 Tbsp pure pomegranate juice, 1 tsp Worcester sauce
juice & zest of half an orange, 1 tsp orange marmalade
2 tsp brown sugar, 2 Tbsp butter, 1 tsp crushed garlic
2 Tbsp fresh African basil, 2 Tbsp balsamic vinegar
2 Tbsp red wine, 1 tsp molasses
Place all sauce ingredients in small sauce pan. Cook on med-high heat for 3-4 minutes. Reduce to low for an additional 35-45 minutes, stirring occasionally (so it reduces down). Pour over cooked chicken and serve.
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