150 g clean Jerte cherries, boned.
1 turkey breast ( 800 g)
1 tin of goose foie or good paté
2 tablespoons virgin olive oil
Salt and pepper
Filling
1/4 l Sherry
1 glass broth (1dl)
6 tablespoons Sherry brandy
1 tablespoon corn flour

Make a long cutting in the middle of the chicken breast and fill with paté.
Season lightly, heat the oil in a pan and fry lightly. Wrap the breast in tinfoil and roast in the oven at 200ºC for about 15 minutes. Remove and leave wrapped. Put the wine and the brandy in the pan, add the corn flour dissolved with broth and cook until reducing the dressing to a thick sauce. Add the cherries to that sauce. Leave to boil lightly. Cut the meat and serve with some sauce. The rest of sauce may be served in a sauce bowl aside.