Coat the chicken breasts with the oil, and season with the salt, pepper, and paprika. Grill the chicken over a hot fire, basting with small amounts of the sauce. Place the grilled chicken onto serving plates, and top with 1 to 2 T. of the barbecue sauce. Scatter the cheese over the chicken.
Serves 4.
Cherry Barbecue Sauce
1 C. dried cherries
1 C. hot water
1 C. ketchup
1 T. butter
1/2 C. small diced yellow onion
1/3 C. packed brown sugar
1 T. yellow mustard
1 T. Tabasco
2 tsp. kosher salt
Plump the cherries in the hot water for 10 minutes. Lightly sauté the onions in butter until soft. Add the remaining ingredients and cook on low flame for 5 minutes. Drain the cherries and add them to the sauce. Cook for an additional 5 minutes. Blend the mixture in a food processor until it has a semi-smooth appearance, I leave a few whole cherries to garnish.
Make this sauce ahead of time to take camping.
