Place each chicken breast between 2 sheets plastic wrap or wax paper. Pound gently to flatten to about 1/4-inch thickness. In small skillet or saucepan, melt 2 tablespoons of the butter over medium heat. Add shallots and 1/3 cup of the cranberries. Cook and stir 3 minutes or until shallots are tender. Stir in 1/4 cup chopped sage and breadcrumbs.
Place 1/4 of sage mixture on each chicken breast, leaving 1/2 inch on long sides. Turn long ends in to cover filling; press lightly. Starting at short end, roll chicken breasts to enclose filling. Secure with twine or toothpicks. Chop remaining 2 tablespoons cranberries; set aside.
In medium skillet, melt remaining 2 tablespoons butter over medium heat. Add chicken breast rolls. Cook 3 to 5 minutes to lightly brown. Add broth, chopped cranberries and remaining 2 teaspoons sage; bring to simmering. Cover and reduce heat. Simmer 12 to 15 minutes or until chicken is 170°F. in center. Remove and discard twine or toothpicks to serve. If desired, cut roulades into slices before serving or serve each whole.
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