Strawberries and Chicken?!?!?

Back in my post, "I really love sandwiches' I mentioned I had two recipes I would share from Looking Light magazine and I only shared one of them. Well, wait no longer....I'm about to share with you the other recipe!!!!

Gorgonzola-stuffed chicken breasts with strawberry gastrique
Sauce:
1 cup chopped strawberries
1/2 cup sugar
1/2 cup sherry vinegar
1/3 cup fat-free, less-sodium chicken broth - regular chicken stock
1/4 teaspoon ground coriander

• Place strawberries in a small, heavy saucepan
• Partially mash with a fork
• Stir in sugar, vinegar, broth, and coriander
• Bring to boil
• Reduce heat and simmer for about 30 min, stirring occasionally
• When sauce is reduced to about 2/3 cup, strain mixture and discard solids

Chicken:
1/2 cup crumbled Gorgonzola cheese
2 tsp fresh thyme leaves
2oz prosciutto, chopped
4 6oz boneless, skinless chicken breast halves
Cooking spray
1/8 tsp salt
1/8 tsp fresh, ground, black pepper

While the sauce is cooking...

• In a separate bowl, combine cheese, thyme, and prosciutto
• Cut horizontal slits in the thickest portion of the chicken to form a pocket
• Place about 3 tbs of cheese mixture in each chicken pocket
• Heat large, non-stick skillet over medium heat
• Coat pan with cooking spray
• Sprinkle both sides of the chicken with salt and pepper, then place in pan
• Cook for about 5 minutes or until browned on one side
• Cook in the other side for about 4 minutes
• Once cooked completely, serve with sauce.

I thought I was really going out on a limb when I picked this recipe. The combination of strawberries and chicken just didn't sound good. But WOW, this was really really good. I defiantly have to make this again. We unexpectedly had my cousin and her fiance over for dinner that night and they loved it too. We didn't' serve it with any sides though, and it was filling enough for us (with some wine of course).