1 ½ Cups Pitted And Coarsely Chopped Northwest Fresh Sweet Cherries
¼ Cup Chopped Onion
1 Teaspoon Chopped Fresh Sage
½ 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 ½ Teaspoons Garlic Salt
½ Teaspoon Coarsely Ground Pepper
Preparation:
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 ¼ 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 ½ Hour In Refrigerator.
Broil Or Grill Chicken Breasts, Brushing With Marinade, Until Fully Cooked And Juices Run Clear When Sliced.
Makes 4 Servings.
You can serve with your family and friends.
