Stuffing
1. Preheat oven to 425°F.
2. In a large skillet, sauté onion and pepper until golden brown in 3 tablespoons of the chicken fat, about 12 minutes.
3. Add garlic and stir, sauté another minute.
4. Rinse matzo farfel in a strainer under warm water until softened, about 1 minute.  Allow it to drain, squeezing out excess water.
5. Add the pears, cherries, nuts, salt and pepper to the skillet and stir.
6. Add farfel to the skillet.
7. In a separate bowl, whisk the eggs and 1 cup broth together.  Add to stuffing mixture in skillet.
8. Set aside 1 ½ cups of stuffing.
9. Oil a baking dish and fill with remaining stuffing.  Bake stuffing for 30 minutes until golden brown.

Chicken breasts (Must be prepared before glaze is made)
1. Split the chicken breasts open, horizontally, stopping about 1 inch from the narrow end.
2. Spread the pocket open and stuff the breast with 2 tablespoons of stuffing.
3. Sprinkle breasts with cayenne pepper, cinnamon, salt, and pepper.
4. Using the skillet again, heat remaining chicken fat on medium high. Add the stuffed breasts and sear on one side for about 5 minutes. 
5. Transfer chicken breasts to a shallow roasting pan, so that the uncooked side is on top.

Glaze
1. Add wine to the skillet and deglaze the pan by boiling, scraping up brown bits (called fond, which is full of flavor!).
2. Stir in remaining ½ cup broth.
3. In a cup, add ¼ cup water and potato starch, stirring to dissolve. Add to skillet and cook.
4. Reduce heat, cooking until sauce thickens.
5. Strain sauce through a fine sieve. Allow sauce to sit until the fat rises to the top. 
6. Skim off fat and discard.  Taste sauce and adjust with salt and pepper.
7. Drizzle glaze over chicken breasts.
8. Roast at 425°F for 20 minutes until cooked through.