Baked Chicken Recipies Recepies

Cherry Stuffed Grilled Chicken

• 1 1/2 cups pitted and coarsely chopped Northwest 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 ounces each
• 3 tablespoons olive oil
• 2 tablespoon white wine vinegar
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon coarsely ground pepper

1. Combine cherries, onion, sage, salt and thyme; mix well.
2. 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.
3. Combine oil, vinegar, garlic salt and pepper; mix well. Add stuffed chicken breasts and marinate for 1/2 hour in refrigerator.
4. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.
   Makes 4 servings.

Chicken Afrique

• 1 cut-up chicken
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup olive oil
• 1/2 cup chopped shallots
• 3/4 cup finely chopped blanched almonds
• 12 pitted prunes
• 1/4 teaspoon grated nutmeg
• 1/2 cup water
• 2 tablespoons chopped parsley

1. Sprinkle chicken with salt and pepper.
2. In large frypan over medium high heat, place olive oil. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to 2 1/2 quart baking dish.
3. To frypan, add shallots and saute about 10 minutes; add to chicken. Add almonds, prunes, nutmeg and water; cover with foil perforated with fork in several places.
4. Bake in 350*F oven about 1 hour or until chicken is fork tender. Remove to serving platter and sprinkle with parsley.
   Makes 4 servings.