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Balsamic-Strawberry Stuffed Chicken Breast
Prep: 15 minutes
Cook/Bake: 24 minutes • Serves: 4
2 tablespoons balsamic vinegar
1 tablespoon Our Family® Pure Honey
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon Our Family® Salt
1 teaspoon Our Family® Pure Ground Black Pepper
1/4 cup crumbled goat cheese
12 (2.5-inch) toothpicks
1 tablespoon Our Family® 100% Pure Olive Oil
1. Preheat oven to 375°. In small saucepot, stir strawberries, vinegar and honey; heat to a simmer over low heat and simmer 10 minutes or until slightly thickened, stirring occasionally. Makes about 1/2 cup.
2. With sharp knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4-inch uncut; open chicken breasts and lay flat. Sprinkle both sides of chicken with salt and pepper; leaving about 1/2-inch border, divide strawberry mixture and cheese over bottom halves. Fold chicken breasts to enclose filling; secure with toothpicks.
3. In large, oven-safe skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes or until browned, turning once. Transfer skillet to oven; bake 10 minutes or until internal temperature reaches 165°. Makes 4 stuffed chicken breasts.
Approximate nutritional values per serving (1 stuffed chicken breast):
279 Calories, 10g Fat, 3g Saturated Fat, 101mg Cholesterol, 702mg Sodium,
9g Carbohydrates, 1g Fiber, 7g Sugars, 4g Added Sugars, 37g Protein
Chef Tip
Serve chicken with microwaveable red and white quinoa and/or steamed fresh green beans.