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1. In a medium skillet, warm oil over medium heat and saute onions until tender, about 6 minutes. Add almonds, cherries, sugar, cinnamon, 1/2 tsp. salt, and a sprinkle of pepper and cook until onions caramelize, stirring frequently, about 15 minutes.
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2. Trim, rinse, and pat the breasts dry.
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3. Make a pocket on the thicker side of each breast using a sharp knife, cutting about 1/2 inch from the end and slicing through to within about 1/4 inch of the other side.
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4. Stuff each breast with about 1/2 cup of the onion mixture. Press on the top of each breast to close the pocket.
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5. In three wide, shallow dishes, place flour, whisked eggs, and breadcrumbs tossed with 1/2 tsp each of salt and pepper.
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6. Generously season breasts on both sides with salt and pepper. Dredge each breast first in the flour, then in the eggs, then in the breadcrumbs, turning to coat evenly and pressing to make crumbs adhere. Shake off any excess, gently. Set on a plate and refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard leftover breading ingredients.
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7. Heat oven to 350 degrees.
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8. Heat a film of coconut oil in a large skillet over medium high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. Transfer the breasts to a baking sheet. Repeat with the other two breasts. If oil gets too hot, reduce the heat to medium.
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9. Bake until the chicken and filling reach 165 degree, about 15 minutes. Slice into medallions and serve immediately.
