Ingredients (serves 6)

• 1/2 cup dried cranberries (Craisins)
• 1 cup (250ml) port
• 200g packet stuffing (we used sage and onion stuffing)
• 850ml chicken stock
• Grated rind and juice of 1 lemon
• 2 tbs chopped flat-leaf parsley
• 3 x 500g double chicken breasts, boned
• 375g flat pancetta or streaky bacon, thinly sliced
• 1 tbs plain flour
• 2 tbs redcurrant jelly

Method

1. Soak cranberries in port. Place stuffing in a bowl. Heat 250ml of chicken stock over medium heat, then add to stuffing with lemon rind, juice and parsley. Stir to combine. Cool completely.
2. Flatten chicken breasts slightly with a meat mallet. Form stuffing into 3 sausages and place one in centre of each breast, then fold over to enclose. Place overlapping slices of pancetta on work bench to form three rectangles and place a stuffed breast in centre of each. Fold over pancetta to cover completely, then wrap in foil and refrigerate for at least 2 hours and up to 2 days.
3. Preheat the oven to 180°C. Heat a non-stick frypan over medium heat and brown chicken all over. Place in a roasting tray and roast for 15 minutes or until cooked through. Cover with foil and rest for 10 minutes.
4. Meanwhile, return frypan to medium heat, add flour and cook, stirring, for 1-2 minutes. Add jelly, cranberry mixture and remaining stock, bring to the boil, then reduce heat and simmer for 5-6 minutes until reduced and thickened.
5. Slice each breast into 2 or 3 pieces and serve with the spiced mash (see related recipe), drizzled with the port and cranberry gravy.

Source

delicious. - December 2004 , Page 106