Bistro Provare's Apple Cranberry Chicken Roulade

Bistro Provare's Apple Cranberry Chicken Roulade
Yield: 4 servings
4  (6-ounce) skinless, boneless chicken breast halves                                                                   
1/2  teaspoon  salt
 1/2  teaspoon  freshly ground black pepper
½ cup diced onion
2 Tbls. olive oil
1 granny smith apple, peeled seeded and diced
2 ½ cups panko bread crumbs
1/2 cups chicken stock
1 egg yolk
¼ cup dried cranberries, reconstituted in 1/3 cup apple cider or apple juice
½ Tbls. finely chopped  fresh sage
½  Tbls. chopped parsley
Zest of half a lemon
½ tsp salt and ¼ tsp pepper
4 slices gruyere or swiss cheese  
2 Tbls. butter melted                                                                                                                   Sauce:
                                                                                                                                                      1 cup chicken stock
         ¾ cup apple cider or juice
          ¼ cup white wine
          1 shallot, cut in half
          3 sprigs of parsley
           6 pepper corns
         4 to 6 Tbls. butter cold and                             cut into 1 inch pieces
For the Chicken Roulade
Place each chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper.
In a sauté pan heat the olive oil and sauté the onion until soft but not brown.  Now add the apples and sauté for an additional 2 minutes.  Set aside to cool slightly.  In a bowl combine 2 cups of the bread crumbs reserving ½ cup, ½ cup chicken stock, egg yolk, cranberries in cider, sage, parsley, salt and pepper.  Add the onion apple mixture and mix to combine well.  If the stuffing is dry add enough chicken stock until it is moist without being wet and gummy.  Divide this mixture between the chicken breasts cover each breast half. Place 1 slice of gruyere cheese on each breast half; flatten with hand. Roll up chicken, jelly-roll fashion, starting with narrow end. Place into a baking pan fitting them snuggly together.  Combine the remaining ½ cup bread crumbs with the 2 Tbls. butter and distribute over the breasts.
Heat oven to 350 degrees.  Place the pan of breasts into the oven and bake for 35 to 45 minutes or until a thermometer inserted into the breast half way reads 165 degrees and breadcrumbs on top are golden brown. Remove chicken from pan, and let stand for 2 minutes., and slice each roulade crosswise into 2 equal pieces to expose stuffing.
For Sauce:
While chicken breasts are baking, combine all ingredients in a saucepan except the butter and allow to simmer and reduce by 2/3. Just before serving strain and swirl in the 4 tbls. cold butter.