Parmesan-Stuffed Chicken & Melted Strawberries

Recipe Rating:
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Serves: 6
Prep Time:
Cook Time:


3 c strawberries, fresh, half or quarter - if large berries
2 Tbsp white balsamic vinegar or white wine vinegar
1/4 c strawberry jam
sea salt or salt & black pepper
6 chicken breast halves, skinless and boneless
3 oz parmesan cheese, block (not grated or shredded)
6 large basil leaves, fresh
1 Tbsp olive oil, extra virgin
2 clove garlic, minced
basil, fresh snipped

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 19,054)
Member Since Apr 2011
Kimmi's notes for this recipe:
A great summer-time dinner.
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Preheat oven to 400 degrees F. In a 3 qt. baking dish combine strawberries, vinegar & jam. Sprinkle with salt & pepper; set aside.
Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not enough through, to the other side. Cut cheese in 6 - 3 x 1/2" 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 & 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 - 13 minutes, or until chicken is no longer pink (170 degrees F) & the berries are softened & jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with fresh snipped basil.
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