Prosciutto-wrapped cherry-stuffed chicken breast

Mix the stuffing with a fork: bread crumbs, fresh oregano and thyme, chopped dried cherries, garlic, cayenne, black pepper, salt, an egg yolk, grated parmesan and a little olive oil, until it holds together when squeezed.

Cut a flap into each chicken breast: a 45-degree cut about halfway along, toward the thick side, about an inch deep and not all the way through.

Pound between two pieces of plastic, gently, to about half an inch.

Season lightly with salt and pepper, press on half the stuffing and roll up tightly using the plastic; twist the ends in opposite directions to hold.

Lay two thin slices of prosciutto on plastic wrap to the length of the chicken, roll the chicken up in it firmly, and twist the ends.

Tie each with four strings about an inch apart, wrapping the string through two or three times before knotting. Wrap and refrigerate until ready to cook.

Roast in a lightly oiled pan in a preheated 400 degree oven about 25 minutes, to an internal temperature of 155; rest on a plate loosely covered with foil.

Optional pan sauce: blot out some oil, add a little chicken stock and balsamic vinegar, boil on high heat to deglaze, reduce by half, turn off the heat and stir in a piece of butter; adjust seasoning.

Remove the strings, slice and serve on a warm plate with a spoon or two of the pan sauce.