Cherry-Stuffed Chicken Breast

3/4 cup Chukar Cherries Columbia River Tart Cherries
1 cup boiling water
1/4 cup onion, chopped
1 to 2 tsp fresh sage, chopped
1/2 tsp sea salt
½ to 1 tsp fresh thyme, chopped
4 DLM Boneless, Skinless Chicken Breasts, halved (about 1½ lbs)
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp Aunt Mary's Italian White Wine Vinegar
1 tsp fresh garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

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; 13g total fat; 2g saturated fat; 99mg cholesterol; 687mg sodium; 22g total carbohydrates; 41g protein;

Click here for a printable version