Chicken breasts are rolled around a savory-sweet filling of bacon, prunes and almonds. Serve this Colombian-style recipe with a blackberry sauce to impress your guests during the holidays.
For the Chicken Rolls, mix garlic powder, cinnamon, oregano, salt, pepper and thyme. Reserve 1/2 teaspoon for the Blackberry Sauce. Sprinkle remaining seasoning mixture evenly on both sides of chicken breasts. Cover. Refrigerate 10 minutes.
Preheat oven to 350°F. Meanwhile, cut a slit down the middle of each prune. Stuff each prune with chopped almonds. Set aside.
Brush 6 sheets foil (12x8-inch each) with butter. Place each chicken breast on a sheet of foil. Place 1/2 slice of bacon crosswise close to the short end of chicken breast. Place 2 filled prunes on top of bacon. Place another 1/2 slice of bacon on top of prunes. Roll breast tightly starting at the short end. Wrap in foil, twisting edges tightly to close. Place rolls on baking pan.
Bake 20 minutes. Carefully unwrap chicken rolls. Place on baking pan. Bake 20 minutes longer or until chicken is cooked through.
Meanwhile, for the Blackberry Sauce, mix blackberries, wine, sugar and cinnamon stick in small saucepan. Bring to boil on medium-high heat. Reduce heat to medium; cook 10 minutes, stirring occasionally. Stir in lemon peel and reserved seasoning mixture. Simmer 5 minutes or until slightly thickened. (Sauce will continue to thicken as it cools.) Serve chicken rolls with Blackberry Sauce.
For Thicker Blackberry Sauce: Mix 1 teaspoon cornstarch and 2 teaspoons water. Add to sauce during the last 2 minutes of cooking.