Sunday, April 26, 2009

Parmesan-Stuffed Chicken and Melted Strawberries

Another wonderful strawberry recipe modified from Better Homes and Gardens.

Parmesan-Stuffed Chicken and Melted Strawberries
Makes 2 servings
You will need:
  • 2 chicken breasts
  • 1 1/2 cups fresh strawberries (halve large berries)
  • 1 T white balsamic vinegar
  • 1/4 strawberry jam **
  • 1/2 cup shredded Parmesan cheese
  • 2 large basil leaves
  • 1 T olive oil
  • 2 cloves of garlic, minced
  • snipped basil for topping
  • pepper
  • salt

Heat oven to 400 degrees. In a baking dish combine strawberries, vinegar, and jam. Sprinkle with salt and pepper. Set aside.

Cut a horizontal pocket into each chicken breast. Do so by cutting from one side almost, but not through, to the other side. Place a basil leaf into each pocket. Stuff pockets with Parmesan cheese. Secure pockets closed with wooden toothpicks. Sprinkle with pepper.

In a 12 inch oven-safe grill pan or skillet, cook garlic in oil over medium heat for 30 seconds. Add chicken and cook five minutes or until golden, turning once. Transfer to the oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberries to the oven. Bake for 10 to 13 minutes, or until chicken is no longer pink and the berries have softened. Serve chicken with melted strawberries. Sprinkle with basil.

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