Place chicken breast on a cutting board, cover with saran wrap and pound the chicken breast until the entire breast is about the same thickness. Place the wild blueberries, cream cheese, and almonds in the center of the breast, roll and place bottom side down on a piece of parchment paper, place on a baking sheet and season with salt and pepper. Bake for 25 minutes in a 400 degree Fahrenheit oven or until the internal temperature reaches 168 degrees Fahrenheit. Remove from oven and allow resting time for a few minutes then slice into 3 and drizzle the Wild Blueberry sauce (see below)

Wild Blueberry Rosemary Reduction

1 tbsp Butter
1/4 cup Sweet Onions diced
1 tsp Dijon Mustard
1/4 cup Red Wine
1 cup Wild Blueberries
1 sprig Rosemary

Melt the butter in a medium saucepan. Sauté onions until they are beginning to turn translucent then add Dijon mustard and red wine to deglaze the pan, add the blueberries and 1 Spig of rosemary and let cook until reduced (approx. 4 to 5 minutes).