Kimmi Knippel (Sweet_Memories) Recipe

Parmesan-Stuffed Chicken & Melted Strawberries

By Kimmi Knippel (Sweet_Memories) KimmiK

A great summer-time dinner.

Recipe Rating:
 1 Rating
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
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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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.