-
1
Preheat the oven to 400.
-
2
Cut a slit in the side of each chicken breast without slicing all the way through, then open up like a book.
-
3
Gently pound out the chicken 1/8 inch thick.
-
4
Season both sides with salt, pepper and the rosemary.
-
5
Top each breast with 1/4 pound sausage, form into a log and roll up the breast around the sausage.
-
6
In an ovenproof skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
-
7
Place the chicken in the pan seam side down and cook, turning, until browned all over, 5 minutes.
-
8
Transfer the skillet to the oven and bake until cooked through, 25 minutes.
-
9
Meanwhile, in a medium saucepan, bring the chicken broth, cranberries and orange peel to a boil over medium-high heat.
-
10
Lower the heat and simmer for 5 minutes.
-
11
Stir in the milk and return to a boil.
-
12
Whisk in the polenta and cook, whisking, until thickened, about 5 minutes.
-
13
Turn off the heat and whisk in the cheese and 2 tablespoons butter; season with salt and pepper.
-
14
Transfer the chicken to a plate.
-
15
Place the skillet over medium heat and stir in the marsala, scraping up any browned bits from the bottom of the pan.
-
16
Add the orange slices.
-
17
Add the remaining 2 tablespoons butter and swirl the pan to combine.
-
18
To serve, slice the chicken on an angle and fan out on dinner plates.
-
19
Spoon the marsala sauce and orange slices on top.
-
20
Serve with the polenta.
