1-1/2 C. pitted and coarsely chopped Northwest fresh sweet cherries

1/4 C. chopped onion

1 tsp. chopped fresh sage

1/2 tsp. each salt and chopped fresh thyme

4 boneless, skinless chicken breast halves (4 to 6 oz. each)

3 T. olive oil

2 T. white wine vinegar

1-1/2 tsp. garlic salt

1/2 tsp. 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 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 375ºF 12 to 15 minutes or until juices run clear.

 

Yield: 4 servings

Calories: 305

Fat: 14g

Fiber: 1g