Strawberry Stuffed Chicken Breast

This recipe was inspired by California Strawberries. We made a version of it at work Wednesday.  The original recipe looks like a pocket, at work we filled a top slit.  I made mine in a roll, then sliced to serve an attractive filled breast.  First the recipe, then the technique. 

Strawberry Stuffing
(Serves 4)

1/2 cup diced Fresh Strawberries
1/4 cup Cran-Grape Juice
Marinate strawberries in juice for 1 hour.

2 Cornbread Muffins, crumbled in food processor and dried slightly
1 1/2 tsp. Fresh Thyme Leaves, diced
1 Green Onion, diced
Drain strawberries, reserving juice.  Mix cornbread crumbs, thyme, onion and strawberries.

Fill chicken breasts.  Pour reserved juice over breast.  Bake at 375 degrees for approximately 20 minutes, until thickest part of chicken reaches 165 degrees.

Filled Chicken Breast
(my technique)

Lay piece of plastic wrap on clean counter.

 

Unfold chicken breast on plastic.

 

 Top with second piece of plastic wrap.

 

Cover with dry dish towel.

 

 

Pound chicken.

 

 

Place filling across flattened chicken breast, leaving edges bare.

 

 

 

Roll chicken breast.  It does not have to seal.

 

Slice baked produce thinly with an electric knife.

 

This is an attractive way to prepare chicken with tasty fillings- spinach and feta, cranberries and Brie, tomatoes and chard, to name a few.  One filled chicken breast serves both Bob and I.