Ingredients

• 3 Cups Strawberries (Halve or Quarter Large Berries)
• 2 Tablespoons White Balsamic Vinegar
• ¼ Cup No Sugar or Low Sugar Strawberry Preserves
• ½ Teaspoon Sea Salt
• ¼ Teaspoon Black Pepper
• 4-6 Ounces Boneless Skinless Chicken Breasts
• 2 Ounces Parmesan or White Cheddar Cheese
• 6 Large Fresh Basil Leaves
• 1 Tablespoon EVOO
• 2 Cloves of Garlic, Minced
• Snipped Fresh Basil

Directions

1. Preheat oven to 400°F. In a baking dish combine strawberries, vinegar, and preserves. Sprinkle with ¼ tsp of the salt and 1/8 tsp of the pepper, set aside.
2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost to, but not through, the other side.
3. Cut Parmesan into six 3x1/2-inch pieces.
4. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pockets. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with the remaining ¼ tsp salt and 1/8 tsp. pepper.
5. In a very large oven-safe skillet cook garlic in hot oil over medium heat for 30 seconds.
6. Add chicken; cook 5 minutes or until golden, turning once.
7. Transfer to oven. Bake, uncovered, for 5 minutes.
8. Add baking dish with the strawberry-preserves mixture to oven.
9. Bake chicken and strawberry mixture for 10 t0 13 minutes more until temp reaches 165°F and berries are softened and jam mixture has thickened.
10. Serve chicken with strawberries.
11. Sprinkle with basil.