3 C fresh strawberries, halved or quartered
6 T of The Olive Bin's Strawberry Balsamic Vinegar
1 T of The Olive Bin's Garlic Olive Oil
Salt and pepper, to taste
6 medium boneless, skinless chicken breasts (about 3 lb)
3 oz Parmesan
6 large fresh basil leaves
Parmesan-Stuffed Chicken with Strawberry Balsamic
Ingredients
Number Of Servings: 6
Directions
- Preheat oven to 400 degrees. In a 3-quart baking dish, combine strawberries and Strawberry Balsamic. Set aside.
- Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3 x 1/2-inch 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 and pepper.
- In a 12-inch oven-safe skillet, cook Garlic Olive Oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes.
- Add baking dish with strawberries and balsamic to oven (keeping separate from chicken). Bake each dish 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened. (Chicken may need to cook longer than strawberries; remove berries as soon as soft.) Serve chicken with melted strawberries.
Additional Info
