INGREDIENTS

2 tbsp olive oil
1 cup chopped onion
Salt and pepper
1 tbsp fresh thyme, chopped
1 cup white wine
4 cups chicken stock
3/4 cup wheat berries
1/4 cup dried cherries, chopped
1/4 cup panko bread crumbs
1/4 cup pecorino Romano cheese, grated
6 boneless, skinless chicken breasts

DIRECTIONS

Heat a large skillet over medium heat, add 1 tablespoon oil and onion, and season with salt and pepper. Cook 5 minutes, stirring. Add thyme and wine, and simmer 2 minutes. Add 2 cups chicken stock and wheat berries, and simmer for 30 minutes, stirring occasionally. Add remaining stock, and simmer another 30 minutes. Stir in cherries and cook until liquid is almost absorbed. Remove stuffing from heat, stir in bread crumbs and cheese, and season to taste.

Preheat oven to 400 degrees. Cut each breast almost in half horizontally, so they open like books. Fill each with 1/4 cup stuffing.

Preheat two ovenproof skillets over medium-high heat. Once hot, add 1 tablespoon oil and three chicken breasts—smoothest side down—to each pan. Cook about 4 minutes per side, or until chicken releases easily with a spatula. Transfer pans to oven and roast 5 to 10 minutes, until chicken is cooked through.

Makes 6 servings
Prep Time 1.5 hours