Parmesan-Stuffed Chicken & Melted Strawberries
Kimmi Knippel (Sweet_Memories)KimmiK
A great summer-time dinner.
- 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
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.