Cherry-Stuffed Grilled Chicken

Just got this in a realtor's flyer and I liked the way it sounded. It's from the Washington State Fruit Commission. I guessed time to make since I haven't made them yet. There is a 30 minute marination.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 cups  fresh sweet cherries, pitted, coarsely chopped
• 1⁄4 cup onion, chopped
• 1  teaspoon fresh sage, chopped
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh thyme, chopped
• 4 (4 -6 ounce)  boneless skinless chicken breast halves
• 3  tablespoons olive oil
• 2  tablespoons white wine vinegar
• 1 1⁄2 teaspoons  garlic salt
• 1⁄2 teaspoon pepper, coarsely ground

Directions

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.
3. Stuff one fourth of the cherry mixture into the pocket; close opening with metal skewers or wooden picks.
4. Combine oil, vinegar, garlic, salt and pepper, mix well.
5. Marinate stuffed chicken breasts 30 minutes in refrigerator.
6. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.