Cherry Stuffed Grilled Chicken

Ingredients

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

Directions

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.

Other Info

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.

Cherry Pork Wrap

Ingredients

3 cups pitted Northwest fresh sweet cherries, divided
2 tablespoons chopped fresh basil
2 tablespoons finely chopped Anaheim pepper
2 teaspoons grated fresh ginger root, divided
1/4 teaspoon salt
12 ounces lean boneless pork loin or skinned chicken breasts,  cut into 2 x 1/2 x 1/4-inch strips
1 tablespoon vegetable oil
1/2 teaspoon garlic salt
1/8 teaspoon ground pepper
2 cups cooked brown rice*
8 flour tortillas
2 cups finely shredded romaine lettuce

Directions

Chop 2 cups cherries in food processor. Combine cherries, basil, pepper, 1 teaspoon ginger and salt. Saute pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350F. Portion 1/4 cup each brown rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.

*Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.

Other Info

Makes 4 serving (2 wraps per serving).

Nutritional Analysis Per Serving (using pork): 661 Cal., 30.8 g pro., 17.4 g fat (24% Cal. From fat), 95.5 g carb, 51 mg chol., 4.8 g fiber, 1092 mg sodium.

Breakfast Cherry Calzone

Ingredients

1 package (16 oz.) hot roll mix*
2 cups pitted and halved Northwest fresh sweet cherries
1/2 cup sugar
2 Tbsp lemon juice
1 tsp grated lemon peel
1 tsp ground cinnamon
4 ounces lowfat cream cheese
1/2 tsp almond extract
3 Tbsp toasted sliced almonds
2 Tbsp milk

Cinnamon Sugar**, optional

Directions

Prepare hot roll mix according to package directions. Combine cherries, sugar, lemon juice, lemon peel and cinnamon. Mix cream cheese and almond extract. Divide dough into 8 equal pieces. Flatten into 6-inch rounds. Spoon 1/4 cup cherry mixture onto one half of each round. Top with 1 tablespoon cream cheese and 1 teaspoon almonds. Fold dough in half and seal edges. Pierce tops with a fork to allow steam to escape. Brush with milk; sprinkle each with 1/2 teaspoon cinnamon sugar, if desired. Bake at 350F about 15 to 20 minutes or until golden brown. Makes 8 servings.

**Cinnamon Sugar: Mix 1/4 cup sugar and 1 teaspoon ground cinnamon. Makes 1/4 cup.

Other Info

Storage tip: Cool and freeze calzones in freezer-safe plastic bags or aluminum foil. Reheat at 350F 12 to 15 minutes when ready to serve.

Nutritional Analysis Per Serving: 353 Cal., 9.3 g pro., 6.1 g fat (15% Cal from fat), 67.5 g carb., 9 mg chol., 2.8 g fiber, 439 sodium.

*Check on ingredients needed to prepare dough.