Baked Chicken with Kalamata Olive & Dried Cherry Stuffing

You'll need:
2 loafs of Artisan bread from Safeway (very important ingredient: 1 loaf of kalamata olive and 1 plain. you'll only be using half of each loaf, so save the rest for the next day)
chicken stock
8 chopped celery sticks
1 yellow onion chopped
1/2 bunch of flat leaf parsley
4 fresh chopped sage leafs
6 tbsp butter
1 cup white wine (sauvignon blanc)
1 small bag of dried cherries
1/3 cup of chopped sugared pecans (or regular pecans)

Start by preheating your oven to 425 degrees. Cut and cube 1/2 of each Artisan loafs. Mix them with olive oil, salt, and pepper in a large mixing bowl and then spread them onto a baking sheet. Toast in the oven for about 10-13 minutes or until they have become slightly browned and crunchy (but still a little soft). Keep checking on them so they do not burn. Once they are done take them out of the oven and put them into a large mixing bowl. Chop up 1/2 bunch of flat leaf parsley and mix into the bread. Set aside.

Baked Chicken:
Thaw out 4 chicken breast pieces and sprinkle each side with kosher salt, pepper, dried oregano, dried thyme, and dried basil (or Italian seasoning if you have it).

Preheat your oven to 350 degrees.

Pour about 1 cup of chicken broth in a deep baking dish (8x8). Place the chicken in the dish and cover with foil.

Cook for 50-60 minutes or until the chicken is cooked.

While your chicken is cooking start making your stuffing.

In a saute pan, saute the chopped onions in the butter for two minutes. Then add the chopped celery. Add the chopped sage leafs, salt, and pepper. Cook until the onions are transparent and the celery is slightly softened and pour them into the bowl of bread and parsley.

In a small pot heat 2 cups of chicken stalk and 1 cup of white wine on medium-high heat. Add the dried cherries to the stalk and wine and cook another 5-10 minutes. Spoon out the dried cherries from the stalk and put them into the bread and onion mixture. Then pour in a little bit of the heated chicken stalk and wine to the stuffing at a time. Mix everything together and keep adding more of the stalk until the bread has softened (you don't want the bread to be too soggy so don't add too much stalk). Add the chopped sugared pecans at the end. Keep mixing the stuffing and set aside to rest until your chicken is done cooking.

Serve with a lite salad or mashed potatoes.