1-1/2 cups pitted and coarsely chopped Northwest fresh sweet cherries
1/4 cup chopped onion
1 teaspoon chopped fresh sage
1/2 teaspoon each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves (4 to 6 oz. each)
3 tablespoons olive oil
2 tablespoon white wine vinegar
1-1/2 teaspoons garlic salt
1/2 teaspoon coarsely ground pepper
Combine cherries, onion, sage, salt and thyme; mix well. Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of the cherry mixture into the pocket; close opening with metal skewers or wooden picks. Combine oil, vinegar, garlic salt and pepper; mix well. Marinate stuffed chicken breasts 1/2 hour in refrigerator. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.
Oven Method: Brown stuffed chicken in oven-safe skillet on both sides. Bake at 375 F 12 to 15 minutes or until juices run clear.
Makes 4 servings.
Nutritional Analysis Per Serving: 305 Calories, 32.4 g protein, 11.5 g carbohydrate, 14.3 g fat (42% Cal. from fat), 86 mg cholesterol, 1.1 g fiber, 1130 mg sodium.