A Last Taste of Summer: Strawberry and Goat Cheese Chicken
In another month or so, Western Market will be launching their new website, complete with a lot more information about how to enjoy the fresh foods available there. Western Market is the Annual Sponsor of our Newbie Foodie Section, which will help our readers keep up with the food education going on at Western Market and other places around Ferndale.
In the meantime, try this strawberry and goat cheese chicken recipe. It’s an unusual, but amazing dish that is hearty enough for the cooling fall weather, yet still reminds the tastebuds of the sweetness of summer fruits.
Strawberry and Goat Cheese Chicken
2 boneless, skinless chicken breasts
6-10 large basil leaves
1 qt. strawberries, washed and sliced
3 T. strawberry preserves
2 T. balsamic vinegar
2 T. chopped garlic
3 oz. goat cheese
1 T. Olive oil
Preheat oven to 425 degrees.
Slice strawberries and put in a baking dish. Add 3 T. strawberry preserves and 2 T. balsamic vinegar. Stir until strawberries are coated. Set aside.
Slice chicken breasts horizontally (butterfly) until cut almost all the way through. Fold open.
Take basil leaves and fill with crumbles of goat cheese. Roll up edges of basil to hold the cheese. Line stuffed basil leaves inside the chicken breast. Add more goat cheese in between the leaves and fold chicken breasts closed. Sprinkle breasts with pepper.
Put the strawberry mix in the oven.
In a frying pan heat 1 T. olive oil. Add garlic and cook over medium heat 2-3 minutes. Add chicken breasts and cook until brown (3-4 minutes on each side).
Remove the strawberry mix from the oven. Add the browned chicken breasts. Return to oven and cook for 10-13 more minutes. Serve with the strawberry sauce drizzled over top.