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.