Bacon Chicken Breast with Cranberry Marmalade Yield: 4 portions Source: Adapted from Geoff Suk, Steven Roberts

•	4 chicken breasts, boneless and skin on
•	salt (to taste)
•	pepper (to taste)
•	2 tbsp. vegetable oil
Method:
1.	Cut a pocket into each chicken breast with a sharp boning or paring knife. (To cut the pocket, place the tip of the knife against the thick end of the breast and carefully push it into the breast, making sure to stay in the middle)
2.	Using your finger, open the pocket slightly.
3.	Add 2 tbsp. of chilled marmalade into each chicken breast.
4.	Season the skin side of the breast with salt and the back side of the breast with both salt and pepper.
5.	Preheat oven to 350°F.
6.	Preheat sauté pan to medium high heat.
7.	Add oil and place chicken breasts skin side down and cook for 1-2 minutes or until skin is golden brown and crispy.
8.	Flip chicken breasts over and place into the oven for 7-10 minutes or until chicken is cooked throughout.
9.	Remove chicken from the oven and allow to rest for 5 minutes.
10.	After resting, slice each chicken breast into 5 equal pieces to expose the marmalade.
11.	Fan out the slices on a plate and drizzle with the Cranberry Gastrique.