These deliciously elegant marinated chicken
breasts, stuffed with chopped fresh sweet cherries, onion, fresh
sage and thyme, can be grilled, broiled or oven roasted.
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
- 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. Add stuffed chicken breasts and marinate for
1/2 hour in refrigerator.
- Grill or broil 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
(190°C) 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.
