Cherry Stuffed Grilled Chicken - 11g Carbs, 1.1g Fiber
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 (4 to 6 oz. each)
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 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 degrees for 12 to 15 minutes or until juices run clear.
Makes 4 servings.
Calories 305, Fat 14 g, Carbs 11 g, Sodium 1130 mg, Fiber 1.1 g
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