When buying the chicken breasts, we will ask them to open them in a single large fillet, or we will do it ourselves with a little skill and a sharp knife. We begin by chopping the onion into julienne strips and poaching it for a while in the pan over low heat, with a splash of extra virgin olive oil. We are not looking for it to brown, but for it to be soft and transparent.
Meanwhile we crush the blueberries, raspberries and other berries with the liquid cream, until we obtain a cream that is not too thick. Once crushed, we pass it to a saucepan, where we will heat it and correct its thickness, reducing the heat or adding more liquid cream if necessary.
Chop the pepper into small pieces and sauté them in the pan where we have poached the onion, and without browning them, we also remove them from the heat. We spread out a chicken fillet, and at one end we put a tablespoon of our poached onion, spreading it out in a row and next to it we place another of pepper, rolling up the fillet next and leaving the breast recomposed.
Tie the breast with kitchen twine, so that it maintains its shape, and repeat the operation with the rest of the breasts. Season them on the outside, and after browning them on the outside in the pan, place them on a plate suitable for microwave cooking., where we will cook them for 2 minutes at 900W, turn them over and cook them for another 2 minutes at the same power.