Mozzarella-Stuffed Chicken and Melted Strawberries

My sister-in-law Ashlee made this for my family while she was in town. When I walked in the house and smelled what she was making I knew that it was going to be yummy. This was back in August. My sister Maren has been making it ever since she had it, and told me I should just make it. It seemed a little complicated from looking at it. Lets just say I should have made this sooner. Not only is it easy to make but it is so dang yummy. Jeron loved it and Ellie my 5 year old loved it. That is saying a lot. Ellie doesn't like anything except spaghetti. She cleaned her plate.


3 cups strawberries (halved or quarter if large berries.)
2 T white wine vinegar (you can use white balsamic vinegar)
1/4 c strawberry jam
Sea Salt or Salt and Black Pepper
6 boneless, skinless chicken breast halves
3 oz. Mozzarella or white cheddar cheese, Parmesan cheese, or Munster cheese
6 large fresh basil leaves
1 T olive oil
2 cloves garlic, minced
snipped fresh basil

1. Preheat oven to 400 degrees. In a 3-quart baking dish combine stawberries, vinegar, and jam. Sprinkle with 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 cheese in six 3x1/2 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 and oil on 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 he strawberry mixture to oven. Bake 10-13 minutes, or until chicken is no longer pink and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings. Enjoy!