Serve with rice. Heat oil in a non-stick skillet and brown onion and garlic. Preheat the oven to 350F. Stuff the chickens with the fruit mixture and truss the cavities shut. Place the stuffed birds in a greased oven proof dish or roasting pan and pour in the orange juice. Serve from the oven proof dish or arrange the birds on a serving platter.
Spoon juices over the chicken.
Pass rice on the side. Add cherries or cranberries, raisins, lime juice, and pepper. Mix well and remove from heat. Preheat oven to 350F. Lay out the flattened chicken breast cutlets and divide filling among them. Spread filling as if you're frosting a cake.