Some of you have asked for the actual recipe for my little weekend experiment, so here goes.  If you make it (using either method), please let me know your results.

Directions:

— First, butterfly the chicken breasts and cut them into 4 elongated sections.
— salt each piece and then wrap them in seran wrap individually with enough space for them to spread
— puond the chicken with a mallet until each piece is a uniform thickness (be careful not to tear it)

— Next, put the cranberries, parsley, pine nuts and garlic into a food processor and chop it into a paste.

— spread the paste down the length of the chicken breast and roll the breast into a log-shape. 

— Now — if you want to use the sous vide method, you can vacum seal the rolled chicken  and poach in water that reached 175 degrees for about 2 hours.
— remove from water, and vacum bag
— sear in skillet
— slice and serve

 — If you want to use the traditional method (reccomended), tie off the logs with butchers twine so they retain their shape.
— heat a skillet with olive oil and sear the chicken on all sides.
— Once a good sear coats the chicken, place skillet into a 375 degree oven for about 15 - 20 minutes to finish cooking the chicken.
—  Remove from oven, let it rest for about 15 minutes and then slice

If rolled well, you will have a spiral "wreath" of red and green inside the chicken.

Serve with a mango chutney