24 March 2010

Mozzarella Stuffed Chicken with Melted Strawberries

This was such a good, and refreshing dish! The actual recipe calls from Parmesan cheese, but I thought fresh mozzarella sounded so much better. This is a very sweet and slightly savory dish that I was completely shocked by when my sister all but licked her plate clean! She is the pickiest eater next to my niece, so I was surprised, and impressed that she ate it. I served with herbed rice and steam broccoli. Yum!

  • 3 c fresh strawberries (halved or quartered depending on size)
  • 2 tbsp balsamic vinegar
  • 1/4 c strawberry jam
  • Sea salt and fresh black pepper
  • Boneless chicken breasts (however many you'd like to make, recipe calls for 6, I made 4)
  • Fresh Mozzarella ball cut in thick slices (I used 1 large ball for 4 breasts)
  • 6-8 large basil leaves
  • 1 tbsp EVOO
  • 2 cloves minced garlic


  1. Preheat oven to 400 degrees. In 3 quart baking dish combine strawberries, vinegar and jam. Sprinkle with salt and pepper and set aside.
  2. Cut horizontal pocket into each chicken breast by cutting from side to side, but not through to the other side. Wrap 1-2 basil leaves around mozzarella cheese slice and stuff into pocket cut into chicken breast. Secure pockets closed using a toothpick or skewer. Sprinkle with salt and pepper.
  3. In a 12 inch oven safe skillet, cook garlic in oil over medium heat for 30 seconds. Add chicken. Cook the chicken for 5 minutes on each side until golden brown. Bake uncovered for 5 minutes. Add the baking dish with strawberry mixture to oven. Bake mixture and chicken an additional 15 minutes (or longer, until chicken is no longer pink and strawberries are softened).
  4. Serve chicken with strawberry mixture spooned over the top and sprinkle with fresh chopped basil.

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