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Preheat the oven to 190°C. With the top of a sharp
knife and starting at the thicker end, make an
incision lengthways into each chicken breast to
make a pocket. Soften the cream cheese and mix
with the orange zest. Season with freshly ground
black pepper. Divide mixture into 4 and spread
into the pockets and fold closed. Wrap each
chicken breast well with the bacon. Place in a
lightly greased roasting dish and cook for 25-30
minutes. Transfer to a warm plate and keep warm.
Discard excess fat, if any, from the roasting dish
and place ofer a moderate heat. Add vinegar and
boil until reduced to 1 tablespoon. Whisk in
garlic and tomato paste, then wine and redcurrant
jelly. Boil until a syrupy cinsistency. Stir in
cherries and heat them gently. Remove roasting
dish from heat and whisk in cold butter, piece by
piece. Season with salt and freshly ground black
pepper.
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