2 pounds boneless chicken breasts (either four 8-ounce breasts or two 1-pound breasts)
7 tablespoons butter, divided
1 cup onions, diced fine
½ cup celery, diced fine
1 tablespoon garlic, minced
½ cup dried cranberries
½ teaspoon celery salt
½ teaspoon freshly ground black pepper
½ teaspoon poultry seasoning
1 cup chick stock, divided
½ cup heavy cream, divided
3 slices white or wheat bread, no crusts
2 tablespoons whole berry cranberry sauce
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 ½ tablespoons flour
Pan liquid after cooking chicken
½ teaspoon gravy browning & seasoning sauce such as Kitchen Bouquet or Gravy Master
2 tablespoons whole berry cranberry sauce
Salt and pepper, as needed
Prepared Cranberry Rice Pilaf, for serving

If using two one-pound breasts, butterfly the breast open then pound to ¼ inch thick. Once pounded, cut into two equal pieces. Repeat for the second breast yielding four pieces.
If using 8-ounce breasts, pound each to ¼ inch. The pounded-out breasts should be about eight inches long and six or seven inches wide.
Keep refrigerated until later.
In a large saute pan or skillet, melt 4 tablespoons of butter over medium heat and once melted and frothy, add onions, celery, garlic, and dried cranberries and saute for five minutes. Add celery salt, pepper, and poultry seasoning and stir.
Add half of the stock and half of the cream and once hot, reduce to low and add bread and cranberry sauce and stir and mix to break up the bread and melt the cranberry sauce.
The mixture should be soft and spreadable. If not, add more bread or stock to get the correct consistency.
Taste and season more if needed.
Pour out onto a large dish and refrigerate to cool.
Wash and dry the pan out and set back on the stove for later.
Preheat the oven to 350 degrees F.
Once the filling is cool, layout one pounded breast and run one-quarter of the filling from one end to the other, keeping an inch free along one outer long edge. *
Start with the free edge away from you and roll the chicken over the filling and end on the free edge.
Repeat for the remaining filling and chicken.
Turn each over one at a time and using toothpicks, close the seam by piercing through one side to the other. I ran 8-10 toothpicks through each roll.
In the large skillet over medium heat, add the remaining 3 tablespoons of butter along with the two tablespoons of olive oil.
Once hot, add chicken seam side down and brown. Using a long spatula, like a fish turner, flip each rollover and brown the other side. I cooked mine for about three minutes per side.
Add remaining stock and cream into the pan and cover the chicken, cover, and place in the preheated oven for five minutes. Remove cover and cook five more minutes then remove.
While chicken is cooking, melt butter in a small saucepan over medium heat and once melted, add flour and cook over low for about three minutes stirring with a wooden spoon. The mixture should be slightly tan in color and no longer smell like raw flour. Set this aside off heat.
Once the chicken is out of the oven, transfer to a clean cutting board and pour all liquid (and any stuffing pieces that fell out) into the pan with the butter-flour mixture, whisking vigorously. Return heat to medium heat and add gravy color and cranberry sauce and whisk again. Taste and only add salt and pepper if needed.
Slice the chicken rolls into thick slices and serve with the sauce over our Cranberry Rice Pilaf.

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