Cherry-Stuffed Grilled Chicken
1 1/2 cups pitted and coarsely chopped sweet cherries
1/4 cup chopped onion
1 tsp chopped fresh sage
1/2 tsp salt
1/2 tsp chopped fresh thyme
4 skinless chicken breast halves (4 to 6 oz each)
3 tbsp olive oil
2 tbsp white wine vinegar
1 1/2 tsp garlic salt
1/2 tsp coarsely ground pepper
1. Combine cherries, onion, sage, salt and thyme; mix well.
2. Cut a pocket on the thicker side of each chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into each pocket; close openings with metal
skewers or wooden picks.
3. Combine oil, vinegar, garlic salt and pepper; mix well. Marinate stuffed chicken
breasts 1/2 hour in refrigerator.
4. Broil or grill chicken breasts, brushing with marinade within first 3 minutes,
until fully cooked and juices run clear when sliced.
Serves 4. Analysis per serving: 305 calories, 32.4g protein, 14.3g fat,
Source: Northwest Cherry Growers (www.nwcherries.com)