Parmesan-Stuffed Chicken & Melted Strawberries

Parmesan-Stuffed Chicken & Melted Strawberries

  • 3 cups fresh strawberries (1/2 or quarter lg berries)
  • 2 Tbsp white balsamic vinegar
  • ¼ cup strawberry jam
  • Sea salt or salt & pepper
  • Snipped fresh parsley
  • 6 skinless, boneless chicken breast halves (about 3 lb.)
  • 3 oz. Parmesan cheese
  • 6 large fresh basil leaves
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced

Heat oven to 400 degrees F.  In 3 qt baking dish combine strawberries, vinegar, and jam.  Sprinkle with salt & pepper; set aside.  Cut horizontal pocket in each chicken breast half.  Cut Parmesan cheese in 6  3x1/2-inch pieces.  Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket.  Secure pockets closed with wooden toothpicks or skewers.  Sprinkle with salt & pepper.

In 12” oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once.  Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven.  Bake 10 to 13 minutes, or until chicken is no longer pink and the berries are softened & jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil.



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