I adapted this recipe from a Saving Dinner menu-mailer. It was originally designed to be a simple marinade for grilled chicken. I used the same sauce recipe, cut my chicken up into pieces, and made it a stovetop recipe. If you'd like to grill it, simply leave your chicken breasts whole, grill the chicken, and cook the marinade on the stove as directed below.
3/4 c. fresh or frozen dark sweet cherries, pitted and chopped
1/3 c. low sodium chicken broth
1/4 c. ketchup
1/4 c. cherry jam (I used "all fruit")
1 1/2 T. cider vinegar
1 t. minced canned chipotle peppers in adobo sauce, or more to taste
1 t. dried thyme
1/3 t. dried allspice
1 1/2 pounds boneless, skinless chicken (sliced for stovetop method)
Combine all ingredients in ziploc bag (for stovetop method, a quart-size will work). If you're freezing it, then you're done! Just throw it in the freezer. If not freezing, marinate for at least 2 hours, preferably up to 24.
Throw bag's contents into a saucepan/skillet on the stove. Bring to a boil, then simmer for 12 to 15 minutes, or until chicken is done and sauce is reduced by about half.
(To grill, simply pull chicken out of marinade, grill, and cook marinade separately.)