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.