Preheat the oven to 350°F

1. Lay the chicken pieces flat and make a cut in the top third of the thickness, from left to right, to open like a wallet.

2. Open this piece to the right. Proceed in the same way from the center to the left (so working the lower third). You get a breast in three parts. Thinner and easier to fill.

3. In a bowl, mix the small fruits, vinegar, and honey and season.

4. Brush the inside of the meat with mustard and fill with the fruit mixture.

5. Roll to close and pierce to hold.

6. In a skillet, brown the stuffed rolls in butter and oil.

7. Transfer to a baking sheet and bake for 20 to 25 minutes.