Ingredients
- 1 pound chicken breast (about 4 small breasts)
- Salt
- Dried basil
- 2 ounces goat cheese
- 2 teaspoons olive oil
- 1 cup ripe strawberries, roughly chopped and tightly packed (180g)
- 4 tablespoons water
- 1 teaspoon good-quality thick balsamic vinegar
- 1 teaspoon honey
- Fresh basil, for garnish
Instructions
- Preheat your oven to 350°F.
- Place the chicken between two layers of parchment paper and use a rolling pin or meat mallet to pound it out thinly. Sprinkle both sides with salt and dried basil (no need to measure).
- Place 1/2 ounce of cheese at the end of each breast and roll up tightly, using toothpicks to secure if needed.
- Heat the oil in a large, oven-safe pan on high heat. Sear the chicken breasts until golden brown on both sides, about 1 to 2 minutes per side.
- Transfer to the oven and bake until an instant-read thermometer inserted into the chicken breast reads 165°F degrees, about 15 to 20 minutes.
- 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 to 10 minutes.
- Remove from heat and stir in the vinegar and honey.
- Spoon the sauce over the chicken and garnish with basil and extra thick balsamic if desired. Serve hot.