Pressed Chicken Breasts with Dried Cherries

Recipe is modified from Williams-Sonoma's Everyday Roasting Cookbook

4 skinless, boneless chicken breast halves 6-7 oz each

1/2 c. pitted dried sweet cherries

1 large shallot, minced

1/8 c. (1 oz) lemon juice

1 1/2 T olive oil

grated lemon zest

1/4 t. dried summer savory

1/4 t. dried thyme

1/4 t. coarse salt (or to taste)

1/4 t. pepper (or to taste)

***Pressing the meat during and after roasting intensifies the sweet-tart nature of the cherry-stuffed chicken breasts. Their pretty red centers are revealed when the slices are arranged on a platter.

***COOKING TIP: Use 2 large glass baking dishes that are the same size (ex: 2 pie dishes)

4 servings

-Working with 1 chicken breast half at a time, place the meat flat on a cutting board. Holding the meat firmly in place, use a small, sharp knife to cut a horizontal slit down 1 side and through the center of the meat, leaving 3 sides uncut.

-Spoon 1/4 of the dried cherries into each pocket. Firmly press on each breast with your hand to flatten the meat and seal the edges together. Arrange in a single layer in a non-aluminum dish.

-In a small bowl, stir together the shallots, lemon juice, olive oil, lemon zest, summer savory, thyme, salt, and pepper. Spoon The shallot mixture evenly over the chicken breasts. Cover and refrigerate for at least 2 hours or up to 24 hours.

-Preheat a broiler (griller). Transfer the chicken to a broiler pan, reserving the marinade, and place under the broiler about 4 inches from the heat source. Broil until the meat is browned on top, 4-5 minutes.

-While the chicken is browning, pour the reserved marinade into a small saucepan over high heat. Bring to a boil and remove from the heat.

-Remove the chicken from the broiler. Set the oven at 375 F. Transfer the chicken pieces to a shallow baking dish large enough to hold them in a single layer. Pour the marinade over the meat, and set another baking dish directly on top of the meat. Roast until the juices run clear when the meat is pierced at the thickest point, 15-20 minutes.

-Remove from the oven and set 2 or 3 heavy cans or 1 or 2 bricks in the top (empty) baking dish to weigh it down. Let rest for at least 20 minutes or for up to 30 minutes before serving.

-Transfer the chicken to a cutting board, and cut across the grain into slices. Arrange on a warmed platter, revealing the cherry stuffing. Spoon the dish juices over the top. Garnish with parsley.

SHORT HAND COOKING INSTRUCTIONS for Switches:

1)Thaw

2)Broil Chicken (without marinade) 4-5 minutes on Broil

3)Roast Chicken (with marinade) 15-20 minutes at 375 F

(Roast covered either as noted above with 2 glass dishes OR I think that some of you may have accidentally baked your dishes with the plastic wrap covered with foil so the plastic doesn't melt/burn:)

4)Allow to rest for 20-30 minutes (before uncovering)

I think that we just ate ours with a LOT of veggies when I first made this in the summer but I think it may also go well with rice or a pilaf dish even a baked potato.