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1
In small bowl combine cherries, apricots, port and water.
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2
Cover and set aside 6 hours or overnight.
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3
Drain liquid into small saucepan.
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4
Salt and pepper both sides of chicken breasts.
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5
Spoon about 2 tablespoons fruit onto center of each chicken piece.
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6
Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks.
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7
Into three shallow bowls place flour, egg and almonds mixed with bread crumbs.
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8
Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture.
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9
Place on plate in single layer; cover and refrigerate 30 minutes.
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10
Heat oven to 375 degrees.
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11
In 12-inch skillet heat butter and oil over medium heat.
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12
Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side.
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13
Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear.
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14
Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.
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15
At the same time, in another saucepan, reduce the cream by half.
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16
Strain the port mixture into the reduced cream.
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17
Season with salt and pepper.
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18
Ladle hot sauce onto eight serving plates, dividing equally.
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19
Remove skewers and place chicken on sauce.
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20
Garnish with mint sprigs, if desired.
