A great summer-time dinner.
strawberries, fresh, half or quarter - if large berries
white balsamic vinegar or white wine vinegar
sea salt or salt & black pepper
chicken breast halves, skinless and boneless
parmesan cheese, block (not grated or shredded)
basil leaves, fresh
olive oil, extra virgin
basil, fresh snipped
1Preheat oven to 400 degrees F. In a 3 qt. baking dish combine strawberries, vinegar & jam. Sprinkle with salt & pepper; set aside.
2Cut 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.
3In 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.