From Linda Cicero’s Cook’s Corner Column

Main Dish

Cherry-Stuffed Grilled Chicken

1 1/2 cups pitted and coarsely chopped 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

3 tablespoons olive oil

2 tablespoons 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 each chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into each pocket; close opening with metal skewers or wooden picks.

Combine oil, vinegar, garlic salt, and pepper, mixing well. Pour over stuffed chicken breasts and marinate 1/2 hour in refrigerator.

Broil or grill chicken, brushing with marinade, until fully cooked and juices run clear when sliced. (Or bake at 375 degrees for 12 to 15 minutes, until juices run clear.) Makes 4 servings.

Per serving: 305 calories, 32.4 g protein, 11.5 g carbohydrate, 14.3 g fat (42 percent calories from fat), 86 mg cholesterol, 1.1 g fiber, 1,130 mg sodium.