Tangy cherry chicken

6 chicken breasts or thighs
2 Tbsp. diced onion
1 Tbsp. extra virgin olive oil
1 lb cherries - pitted (Bing is preferred for the pretty red color)
4 basil leaves (or 1 tsp. dried basil)
½ cup orange juice
1 chicken bouillon cube

Cook the chicken using your method of choice (grill, fry) until done. While the chicken is cooking, place cherries, basil, orange juice and bouillon cube in a blender or food processor. Add the onions to a frying pan with olive oil and cook until translucent. Add the onions to the cherry mixture, and puree only until it is slightly chunky. After plating the chicken, spoon the cherry sauce over the chicken.

This is different but good!