Chicken: 

Mix cream cheese with crème fraiche or stracciatella to make it creamy and very spreadable. Add salt and pepper. Cut chicken breasts 4/5 of the way through and open like a book.

Spread the cheese mixture over one side of the breast and pat on fine almond flour. Put in a medium pan with olive oil. Spread more cheese on the top side and again pat on almond flour.

Flip when the first side is brown and brown the second side. Then put in a baking dish in a 350 degree oven until done.

Meanwhile mix 2 parts raspberries/blackberries with 2 parts red wine and 2 parts jam of your choice. Mash the berries and heat in a small pot/pan. Add a tablespoon of arrowroot once warm. Add some sriracha or other hot sauce - a couple of teaspoons. Cook until thickened and the chicken is done.

Serve by pouring the sauce over the chicken!

Sauce:

Sauce: in a small saucepan combine 1/2 to 3/4 of a single of red wine, some raspberries and blackberries, 3 tablespoons or so of the jam or jelly of your choice (cherry, raspberry, blackberry, etc.). Mash the berries and let reduce. Add a little arrow root to thicken towards the end if needed.