Ingredients:

• 3/4 cup Woodstock Farms dried cherries
• 1 cup boiling water
• 1/4 cup chopped onion
• 1 to 2 tsp chopped fresh sage
• 1/2 tsp sea salt
• 1/2 to 1 tsp chopped fresh thyme
• 4 boneless, skinless DLM chicken breast halves (about 1½ pounds)
   
  Marinade:
• 3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• 2 Tbsp Aunt Mary’s Italian White Wine Vinegar
• 1 tsp minced fresh garlic
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper

Directions:

Place cherries in boiling water for 10 minutes. Drain, pat dry, and coarsely chop. Combine cherries, onion, sage, salt, and thyme; mix well. Cut a pocket on the thicker side of each chicken breast. Stuff one-fourth of the cherry mixture into each pocket; close opening with toothpicks. Combine olive oil, vinegar, garlic, salt, and pepper; mix well. Marinate stuffed chicken breasts 30 minutes in the refrigerator. Cook chicken breasts in a grill pan or on a grill, brushing raw side once with marinade before turning, until chicken is fully cooked and juices run clear when sliced. Makes 4 servings

Per serving: 378 calories; 32% calories from fat; 13g total fat; 2g saturated fat; 99mg cholesterol; 687mg sodium; 22g total carbohydrates; 41g protein