Cherry-Stuffed Grilled Chicken
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.
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