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1
Set a 10-inch saute pan over medium heat.
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2
Add the chopped bacon to the pan and cook, stirring occasionally, until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes.
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3
Remove the bacon from the pan and transfer to a paper-lined plate to drain.
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4
Add the onions, celery and peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes.
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5
Place the cornbread in the pan and stir to combine.
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6
Season with the salt and cayenne pepper.
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7
Pour the chicken stock into the pan and cook until it is nearly completely reduced, about 2 to 3 minutes.
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8
Remove the stuffing from the pan and place on a plate to cool.
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9
Fold the crispy bacon into the stuffing and continue to cool until the stuffing is cool enough to handle, about 15 minutes.
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10
For the Chicken:
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11
Preheat the oven to 400 degrees F.
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12
Lay each chicken breast between 2 sheets of plastic wrap (each at about 13 to 14 inches long), and pound using a meat mallet to a 1/4-inch thickness.
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13
Season the chicken on both sides with the salt and white pepper.
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14
Place 1/2 cup of the stuffing along the lower third of each chicken breast.
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15
Roll the chicken breasts like a jellyroll, and secure using twine.
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16
Add the oil to a 10-inch saute pan and once the oil is hot, add the chicken rolls -- seam side up -- to the pan.
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17
Sear the chicken in the pan for 3 minutes, then turn 1/4 of the way.
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18
Continue to cook another 2 minutes, and turn another 1/4 turn.
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19
Cook for an additional 2 minutes, and place the pan in the oven.
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20
While the chicken is cooking, combine the marmalade and chicken stock in a saucepan and bring to a boil.
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21
Cook until the stock is nearly completely reduced, about 5 to 7 minutes.
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22
Remove the pan from the stove and set the glaze aside until needed.
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23
After the chicken has cooked in the oven for 15 minutes, remove the pan from the oven and pour the glaze evenly over the chicken breasts.
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24
Return the chicken to the oven and cook for an additional 5 minutes, if desired, to brown the glaze.
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25
Remove from the oven and set aside to rest for 5 minutes.
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26
Remove the twine, slice the breasts crosswise into 1/2-inch thick slices, and serve immediately.
