Cheddar-Stuffed Chicken and Melted Strawberries
3 cups fresh strawberries (halve or quarter large berries)
2 Tbsp balsamic vinegar
1/4 cup strawberry jam
salt and black pepper
6 skinless, boneless chicken breast halves (about 3 lb)
3 oz white cheddar cheese
6 large fresh basil leaves (or dried basil)
1 Tbsp olive oil
2 cloves garlic, minced
Heat oven to 400 degrees. In 3-quart baking dish, combine strawberries, vinegar, and jam. Sprinkle salt and pepper; 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 cheddar cheese into 6- 3 x 1/2 inch pieces. Wrap a basil leaf around each piece of cheese (or sprinkle with dried basil); stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.
In 12-inch skillet, cook garlic in oil over medium heat for 30 seconds. Add chicken and cook for 5 minutes or until golden brown, turning once. Transfer to oven-safe dish and bake in oven, uncovered for 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) and the berries are softened and jam mixture has thickened.
Serve chicken with melted strawberries. Sprinkle with basil.
Makes 6 servings.