This Strawberry Chicken is stuffed with goat cheese and is an easy, healthy Summer dinner for the whole family! High protein and gluten free too!
Servings 4 People
- 1 Lb Chicken Breast (about 4 small breasts)
- Dried basil
- 2 Oz Goat cheese
- 2 tsp Olive oil
- 1 Cup Ripe strawberries, roughly chopped and tightly packed (180g)
- 4 Tbsp Water
- 1 tsp Good-quality balsamic vinegar (it should be thick and not have very few calories)
- 1 tsp Honey
- Fresh basil, for garnish
Pre heat your oven to 350 degrees.
Place the chicken between 2 layers of parchment paper and use a rolling pin or meat mallet or pound it out thinly. Sprinkle both sides with salt and dried basil (no need to measure)
Place 1/2 oz of cheese at the end of each breast and roll up tightly, using toothpicks to secure if needed.
Heat the oil up in a large, oven-safe pan on high heat. Sear the chicken breasts until golden brown on both side, about 1-2 mins per side.
Transfer to the oven and bake until an instant read thermometer reads 165 degrees F inserted into the actual chicken breast, about 15-20 mins
While the chicken bakes, combine the strawberries and water in a large pot and bring to a boil. Once boiling, reduce the heat to medium and simmer until the strawberries break down and the sauce thickens up slightly, about 7-10 minutes. Remove from heat and stir in the vinegar and honey.
Serve the sauce of the chicken and garnish with basil and extra Balsamic if desired.
Calories: 199kcal | Carbohydrates: 4g | Protein: 27g | Fat: 5.4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.4g | Cholesterol: 70.5mg | Sodium: 203mg | Potassium: 361mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 39mg | Calcium: 3.8mg | Iron: 2.5mg