The mixture takes some time to cook, but it only requires a few stirs and very little watching over.
For the marmelatta:
1/4 c olive oil
4 large onions, thinly sliced
1-2 c orange marmalade
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp balsamic vinegar
1 1/2 tbsp sugar
Place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to cook down, about 4 minutes. Add the remaining ingredients and reduce to a simmer. Cover the pot and cook for 2 hours, stirring every 30 minutes. The onions should be a soft, marmalade-like consistency and have a deep color.
For the chicken:
4 large chicken breasts, pounded thin
kosher salt and freshly ground pepper
Arrange flattened chicken breast on plate. Place about 1/4 cup of the marmelatta in the center of the chicken breast. Gently roll the chicken breast keeping all of the stuffing inside. Secure the chicken roll up with kitchen twine or toothpicks.
I decided to grill these chicken breasts over charcoal, using direct heat. They caramelized really nicely on the outside and were juicy on the inside.
Next time I might make a glaze to baste the chicken breasts while grilling. They were perfect as is, but prepared on the grill, an orange (and bourbon or brown sugar perhaps? )glaze might be a nice option for this dish.
(**Cooks note: You could also bake these in a 350* oven for about 30 minutes or until chicken is cooked through. )