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| 1 Esslöffel | olive oil |
| 1 Esslöffel | honey |
| 1 Esslöffel | dijon mustard |
| 4 | Chicken breast halves without skin |
| 2 Tasse | Pitted fresh sweet cherries; divided (or 2 c. frozen, unsweetened) |
| 1 Esslöffel | Worcestershire Sauce |
| 1 Teelöffel | brown sugar |
| 1 | Clove garlic; minced or pressed |
| 2 Teelöffel | cornstarch |
| 2 Esslöffel | sherry dry |
| 1/2 Tasse | Dry white wine; or water |
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Mix the olive oil, honey and mustard, and brush the chicken with the mixture. This can be done in advance and the chicken refrigerated. Allow to marinate for at least 30 minutes.
Chop 1 cup of the cherries and combine with the Worcestershire sauce, brown sugar, garlic, cornstarch, Sherry and wine or water in a small saucepan. Cook, stirring, over medium heat until the mixture thickens. Set aside.
Broil or grill the chicken breasts until cooked through, about 10 minutes in all. Add the remaining cup of cherries to the sauce and heat to boiling. Serve the sauce over the chicken breasts.
Or, once the chicken breasts are browned, place them in a shallow baking dish and pour the sauce over. Bake at 350 degrees for 30 minutes or until cooked through.
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