Cherry Stuffed Grilled Chicken



  • 1 1/2 cups Pitted and coarsely chopped Northwest fresh sweet cherries
  • 1/4 cup Chopped onion
  • 1 tsp. Chopped fresh sage
  • 1/2 tsp. Chopped fresh thyme
  • 1/2 tsp. Salt
  • 4 Boneless, skinless chicken breast halves (4 to 6 oz. each)
  • 3 Tbsp. Olive oil
  • 2 Tbsp. White wine vinegar
  • 1 1/2 tsp. Garlic salt
  • 1/2 tsp. Coarsely ground pepper


  1. 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. Marinate stuffed chicken breasts 1/2 hour in refrigerator. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced. Oven Method: Brown stuffed chicken in oven-safe skillet on both sides. Bake at 375° F 12 to 15 minutes or until juices run clear.