Cherry-Stuffed Grilled Chicken

375 ml (1 1/2 cups) pitted and coarsely chopped Northwest fresh sweet cherries

60 ml (1/4 cup) chopped onion

1 tsp. chopped fresh sage

1/2 tsp. each salt and chopped fresh thyme

4 boneless skinless chicken breast halves (100-150 g / 4-6 oz.) each

3 tbsp. olive oil

2 tbsp. white wine vinegar

1 1/2 tsp. garlic salt

1/2 tsp. coarsely ground pepper

Combine the 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 one-quarter of the cherry mixture into the pocket; close opening with metal skewers or tooth 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. Alternately, you can brown the chicken in an oven-proof skillet on both sides and then bake at 180� C (375� F) for 12-15 minutes or until juices run clear.