3 or 4 whole chicken breasts, split and skin removed
1 c. lemon juice
1 tsp. basil
2 tsp. sage

Combine lemon juice, basil and sage; add chicken and marinate, refrigerated, for about 2 hours, turning occasionally. Drain marinade into a small saucepan and bring to a boil; remove from heat. Bake chicken at 350 degrees for about 40 minutes, or until done, basting with reserved marinade 3 or 4 times.

SAUCE:

1 tin sour cherries
1/4 c. honey
1/4 tsp. ground ginger
1 tbsp. cornstarch dissolved in 3 tbsp. water

Drain juice from the cherries into a small saucepan. Add honey and ginger and heat to a simmer, stirring, until thickened and clear. Add cherries and heat. Pour over chicken and serve with rice pilaf.