• 12 oz of Brie
• 12 cranberries, fresh or frozen
• 2 sprigs of fresh rosemary
• Salt and pepper

SOUR CHERRY SAUCE:

• 1 cup frozen or canned sour cherries
• 2 tbsp Grand Marnier
• � cup red wine
• 2 tbsp dried currants
• � cup beef stock
• � cup cranberries
• 1 tbsp butter
• 1 tbsp Arrowroot flour
• � cup cold water

Place 2 cranberries and sprinkle rosemary onto the brie. Cut half way into the thicker side of the Chicken Breast and stuff the cheese into the breast.

Season with Salt and Pepper. Place in the oven and bake for 20 to 25 minutes until chicken is done.

Sauce:
In a medium size sauce pan, combine cherries, Grand Marnier, currants, beef stock, cranberries, and red wine.

Bring mixture to a boil and reduce by half about 3 to 5 minutes. Pour sauce through a fine mesh sieve. Place strained sauce back in the sauce pan and add the butter.

Combine Arrowroot flour and cold water making sure mixture is lump free. Over medium heat add mixture to sauce and continue to cook until sauce is thickened. Pour over Chicken Breasts.

Serves 6.