It's no secret I've been enamored with cherries this year. And I heart shallots - always. So this simple dish seemed appealing to me and easy to prepare. The combination of foods is like a party in your mouth. I don't have a cherry pitter so I put on my red apron and pressed gently on the cherry with the side of a knife blade - the large the better. The cherry pit just about pops out.
Grilled Chicken with Cherries, Shallots, and Arugula: 1 small shallot, halved lengthwise and thinly sliced 1 tsp red wine vinegar 2 Tbsp extra-virgin olive oil 1 lb (2 halves) boneless, skinless chicken breasts Coarse salt and freshly ground black pepper 8 oz (2 cups) sweet cherries, pitted and halved 1 cup baby arugula
Combine shallot, vinegar, and 1 Tbsp oil and set aside. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5min per side. Let stand for 5 min. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken. From Whole Living June 2011