Chicken Roulade with Cranberry Port Sauce - A better choice!

Ingredients

• 2-3 kg Free range chicken, butterflied and deboned*
• STUFFING:
• 2 Tbsp Butter
• 1 Onion, finely chopped
• 400 grams Mushrooms, finely chopped
• 2 sml/med Zucchini, grated and drained
• 1 tbsp Fresh tarragon, finely chopped
• ½ Cup Thickened cream
• 2 Tbsp Lemon juice, freshly squeezed
• ¼ Cup Almond meal
• ¼ Cup Parsley, finely chopped
• ¼ Cup Dried cranberries, chopped
• Salt and pepper to taste
• CRANBERRY PORT SAUCE:
• ½ Cup Port
• 1 Cup Red wine
• 1/2 Cup Dried cranberries
• 2 Cups Chicken stock