Sassy Strawberry Chicken....

I know, I know...You are thinking enough with the strawberry recipes already!!  Well, I hate to disappoint you but this is one of 2 that I will post in the next few days.  I have to take advantage of what is in season, you know?!

This may sound like a strange combination (hot) but I made the yummiest chicken and strawberries.  My kids ate it and my husband had thirds (which is saying a LOT nowadays).  Adapt this how you see fit.  That is what's great about how I cook.  Nothing is set in stone...well, except baking. That doesn't have much wiggle room.  You know what I mean!

Parmesan Stuffed Chicken with Strawberries

3 C strawberries, washed and sliced
2 TB white balsamic or white wine vinegar
1/4 low sugar strawberry jam (or homemade which is what I used)
coarse salt and fresh pepper
6 boneless skinless chicken breasts
sliced Parmesan or White Cheddar
6-8 basil leaves
1 TB olive oil
2 cloves garlic
Garnish of fresh basil (because I cannot get enough)



Preheat oven to 400 degrees. In a small bowl combine strawberries, vinegar and jam.
Cut a horizontal slit in chicken breasts like you are going to butterfly them.  Add sliced Parmesan and a leaf of basil.  Close chicken and stick a toothpick through it to keep it closed.
Heat olive oil in an ovenproof skillet on medium heat and add chicken breasts.
Sprinkle both sides with salt/pepper.  Brown both sides for 3 minutes and place in the oven to finish.

Once chicken looks done (10-13 minutes) add the strawberry mixture and bake for 5 minutes.

****The strawberries sort of "melt" and form a nice sauce for the chicken.  The first time I made this I let the sauce cook for too long and it was thin.  I like for it to keep it's color and consistency so I add it at the end and bake for an additional 5 or so minutes.

Serve the chicken with a side of colorful rice pilaf and garnish with basil :)