Cheese-Stuffed Chicken & Melted Strawberries

As the trees have started to turn green and the spring flowers have sprung it appears that the growing season is upon us.  It is with great anticipation that I look forward to locally grown produce, farmers markets, and just plan fresher produce!  The less time my food has to spend on a truck the better.  In anticipation of fresh picked strawberries and other great fruits that grow during Michigan springs and summers I have started to think about all the great recipes that I will be trying our!

So, in honor of the coming Strawberry season here is a great recipe for you!


Cheese-Stuffed Chicken and Melted Strawberries
From: Better Homes and Gardens
Serves: 6

3 c. fresh strawberries (halve & quarter big berries)
2 T. white balsamic vinegar (or white wine vinegar)
1/4 c. strawberry jam
6 skinless, boneless chicken breast halves (about 3lb.)
3 oz. Parmesan or while cheddar cheese (we used Dubliner Irish Cheese)
 large fresh basil leaves
2 cloves garlic, minced
snipped fresh basil

Preheat oven to 400 degree.  In a 3-quart lightly greased baking dish combine berries, jam, and vinegar.

Take each chicken breast and cut a slit in each breast to create a pocket.  Take your cheese and cut into 3 x 1/2 inch piece, wrap with a basil leaf and stuff into the chicken.  Seal the pocket opening of each breast with a wooden toothpick or spear.  Sprinkle with salt and pepper.

In an oven safe 12-inch skillet cook heat oil over medium heat then add the garlic.  Saute till aromatic then brown 5 minutes on each side.  Transfer to over.  Bake uncovered for 5 minutes.  Add the strawberry baking dish to the oven and bake both for 10-15 minutes until chicken is cooked through.  Serve chicken with melted strawberries and sprinkle with basil. Great side dishes with this is steamed broccoli and rice!


Grubs on! - Kim