3 cups fresh strawberries (halve or quarter large berries)
2 Tbsp white balsamic vinegar or white wine vinegar
1/4 cup strawberry jam Sea salt or salt and black pepper
6 skinless, boneless chicken breast halves (about 3 lbs.)
3 oz. parmesan or white cheddar cheese
6 large fresh basil leaves
Instructions
Heat oven to 400 degrees. In 3 quart baking dish combine strawberries, vinegar, and jam. Sprinkle with salt and pepper and set aside.
Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut parmesan cheese in six 3x 1/2-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 and pepper.
In 12-inch 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 strawberry-jam mixture to oven. Bake 10-13 minutes, or until chicken is no longer pink (170 deg. F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil.
Macronutrients
Serving size
6
Carbohydrates
17
Proteins
58
Fats
9
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