February on the patio... when frozen cherries are in season.

Cherry-Stuffed Grilled Chicken

Courtesy of Northwest Cherries

Servings: 4

Ingredients:

1-1/2 c. pitted and coarsely chopped Northwest fresh sweet cherries

1/4 c. chopped onion

1 tsp. chopped fresh sage

1/2 tsp. each salt and chopped fresh thyme

4 boneless, skinless chicken breast halves, 4-6 oz. each

3 Tbs. olive oil

2 Tbs. white wine vinegar

1 1/2 tsp. garlic salt

1/2 tsp. coarsely ground pepper

Instructions:

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. Serve

immediately.