Thursday, May 28, 2009

Parmesan-Stuffed Chicken with Melted Strawberries

I get a couple of different daily recipes in my email, including my local paper and Better Homes and Gardens. I have printed off quite a few, but never have I made one the same day I got it. I saw this one from Better Homes and Gardens and had to have it tonight! It also helped that Kris and Mark have a strawberry patch and generously gave me a container of them straight from their backyard (thanks guys!).
I love chicken and strawberries together...when I go through a salad bar I love to get grilled chicken and strawberries on my salad with balsamic vinaigrette (awesome together!) so I knew this recipe would be good. I was not disappointed. I will admit Norris gave me a strange face when I said dinner was ready and told him to put the strawberries on top of his chicken. He liked the strawberries better in his rice--really did taste a lot like sweet and sour sauce. This meal came together very quickly with brown rice and green beans on the side.

Their picture is much prettier, of course!

Parmesan-Stuffed Chicken with Melted Strawberries

from Better Homes and Gardens
(I halved the recipe for us. This is the full version)

Ingredients
3 cups fresh strawberries (halve or quarter if large berries)
2 Tbsp. white balsamic vinegar or white wine vinegar (used white wine vinegar)
1/4 cup strawberry jam (used reduced sugar)
Sea salt or salt and black pepper
6 boneless, skinless chicken breast halves (about 3 lb.)
3 oz. Parmesan or white cheddar cheese (used shredded Parm)
6 large fresh basil leaves (used dried-- about 2 teaspoons to 1 Tablespoon)
1 Tbsp. olive oil
2 cloves garlic minced
Snipped fresh basil
Directions
1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; 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 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese (at this point, I just combined the cheese and basil in a small bowl); stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. (I used heat resistant cooking rubber bands)Sprinkle with salt and pepper.
3. In 12-inch oven-safe skillet cook garlic in 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 the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.

Nutrition Facts
Calories 395, Total Fat (g) 9, Saturated Fat (g) 4, Monounsaturated Fat (g) 4, PolyunsaturatedFat (g) 1, Cholesterol (mg) 142, Sodium (mg) 461, Carbohydrate (g) 17, Total Sugar (g) 11, Fiber (g) 2, Protein (g) 58, Vitamin C (DV%) 78, Calcium (DV%) 22, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet