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Ingredients
- 3 C strawberries, washed and sliced
- 2 TB white balsamic or white wine vinegar
- 1/4 low sugar strawberry jam (or homemade which is what I used)
- coarse salt and fresh pepper
- 6 boneless skinless chicken breasts
- sliced Parmesan or White Cheddar
- 6-8 basil leaves
- 1 TB olive oil
- 2 cloves garlic
- Garnish of fresh basil (because I cannot get enough)
Details
Preparation
Step 1
Preheat oven to 400 degrees. In a small bowl combine strawberries, vinegar and jam.
Cut a horizontal slit in chicken breasts like you are going to butterfly them. Add sliced Parmesan and a leaf of basil. Close chicken and stick a toothpick through it to keep it closed.
Heat olive oil in an ovenproof skillet on medium heat and add chicken breasts.
Sprinkle both sides with salt/pepper. Brown both sides for 3 minutes and place in the oven to finish.
Once chicken looks done (10-13 minutes) add the strawberry mixture and bake for 5 minutes.
****The strawberries sort of "melt" and form a nice sauce for the chicken. The first time I made this I let the sauce cook for too long and it was thin. I like for it to keep it's color and consistency so I add it at the end and bake for an additional 5 or so minutes.
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