Strawberry & Lime Chicken

By Chef_Madel

Ingredients

• 3 large deboned chicken breasts
• 200 grams of cream cheese
• 1/4 cup crushed (hazelnuts)
• 2 limes
• 1 1/2 to 2 tablespoon of honey

Preparation

Step 1

PREPARATION

Chicken: Cut chicken breasts into halves and remove skin and any fatty tissue. Start at top of each breast and cut a good-sized pocket (need a very sharp paring knife) which as small an opening as possible. Soft cream cheese for 10-15 secs in microwave (defrost setting - low).
Stir cheese until smooth.
Crush fibers to cheese and stir until well blended.

Open pockets in each chicken breast and spoon cream cheese in until pocket is relatively full (this may require two people). Skewers may be used to fasten pocket openings closed, they are also useful in closing any other wounds that may have been inflicted upon the chicken.

Place stuffed chicken, skin side up, in a covered casserole dish and bake for 30 to 40 minutes at 350 F.

Strawberry Sauce: Clean strawberries and remove stems. Process strawberries until completely liquid. Using a small skillet or medium saucepan, bring strawberry juice to a boil. Simmer for 5 min on low heat, stirring occasionally, until slightly thickened. Add juice of 1 lime and 1.5 to 2 tablespoons of honey and simmer for a few more minutes.

SERVING

Serve baked chicken breast (remove skewers!) with sauce over top. A few thin slices of lime on top or on the side would add interest.