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Cherry Stuffed Grilled Chicken

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 ounces each
3 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 teaspoons garlic salt
1/2 teaspoon coarsely ground pepper

1. Combine cherries, onion, sage, salt and thyme; mix well.
2. 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.
3. Combine oil, vinegar, garlic salt and pepper; mix well. Add stuffed chicken breasts and marinate for 1/2 hour in refrigerator.
4. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.

Makes 4 servings.

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.

Recipe and photograph provided courtesy Washington State Fruit Commission.

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