CHERRY STUFFED GRILLED CHICKEN
Makes 4 servings
1-1/2 cups pitted, 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 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.
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.
Northwest Cherry Growers - www.nwcherries.com/
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