A Summer Delight
Stuffed Chicken With Fresh Stawberries and Stawberry Balsamic Recipe
-3 cups fresh strawberries (halve or quarter if large berries)
-6 Tbsp. Sonoma Farm Strawberry Balsamic Vinegar Aged Vinegar
-1 Tbsp. Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-Salt and black pepper
-6 boneless, skinless chicken breast halves (about 3 lb.)
-3 oz. Parmesan
-6 large fresh basil leaves
1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries and aged 25 year old strawberry balsamic vinegar, set aside.
2. 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.
3. In 12-inch oven-safe skillet cook garlic infused 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. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened. Serve chicken with melted strawberries. Makes 6 servings.