Cherry Stuffed Grilled Chicken
Choose your preferred method of cooking! These deliciously elegant marinated chicken breasts, stuffed with chopped fresh sweet cherries, onion, fresh sage and thyme, can be grilled, broiled or oven-roasted.
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 in a preheated oven at 375°F (190°C) 12 to 15 minutes or until juices run clear.
Nutritional Information Per Serving (1/4 of recipe): 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.