Title: Chicken stuffed with fresh herbs
 Categories: None
      Yield: 1 Servings
 
      6    Chicken breast cutlets;
           -pounded to " thickness
           -(chef's tip: Use the bottom
           -of a saucepan!)
      3 tb Olive oil
      2    Cloves garlic; peeled and
           -crushed
    1/2 c  Chopped fresh parsley
      2 tb Chopped fresh tarragon
      4    Scallions; chopped
      1 tb Chopped fresh coriander
    1/4 c  Chopped fresh mint or 2
           -tablespoons dried
      1 c  Finely ground walnuts
    1/4 c  Dried cherries or
           -cranberries; cleaned,
           -soaked for 20 minutes in
           -water, drained and chopped
    1/4 c  Raisins
    1/4 c  Fresh lime juice
    1/4 ts Freshly ground black pepper
      1    Lime or 2 Seville oranges;
           -cut in half
 
  Heat 2 tablespoons oil in a non-stick skillet, and sauté the garlic
  with all the herbs. Add cherries or cranberries, raisins, lime juice,
  and pepper. Mix well and remove from heat. Preheat oven to 350F.
  
  Lay out the flattened chicken breast cutlets and divide filling among
  them. Spread filling as if you're frosting a cake. Fold the chicken
  cutlets in half. Lay in a greased baking dish and brush with the last
  tablespoon of oil.
  
  Bake uncovered for about 25 to 30 minutes, or until tender and juices
  run clear. Baste once or twice with the pan juices.
  
  Arrange cutlets on a serving platter, garnish with sliced limes or
  oranges.
  
  Alternate procedure: Place all the stuffing in the center of the
  baking dish. Lay unpounded chicken cutlets on top, and bake 30 to 40
  minutes or until done.
  
  Recipe