NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
We are heading to the State Fair today, one of the rituals of the end of summer for nearly 2 million Minnesotans!
RECIPE OF THE WEEK
This week’s recipe came from Better Homes & Gardens online recipes. I modified it a bit by cooking it all in the oven both for cooking ease and because I didn’t have a skillet big enough for cooking all the meat at once. Slap myself on the wrist! It was good, but it would have been even better browning it first and cooking as directed below. I used white cheddar cheese, which was delicious… forgot to snip some fresh basil for garnish…
PARMESAN-STUFFED CHICKEN with MELTED STRAWBERRIES
-
3 cups fresh strawberries (halved or quartered if large berries) - 2 tablespoons white balsamic or white wine vinegar
- 1/4 cup strawberry jam
- Sea salt and black pepper
- 3 pounds boneless, skinless chicken breasts
- 3 ounces Parmesan or white cheddar cheese
- Fresh basil leaves (look for large leaves)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Preheat oven to 400 degrees F. Combine strawberries, vinegar and jam in a baking dish. Sprinkle with salt and pepper and set aside.
Cut a horizontal pocket in each chicken breast by cutting from one side almost through to the other side. Cut cheese into pieces 1/2 inch thick. Wrap a basil leaf around a cheese slice, stuff one into each chicken breast and secure with wooden toothpicks. Sprinkle with salt and pepper.
In a large oven-safe skillet cook garlic in oil over 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 the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with snipped fresh basil.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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