food
STR A W B ER R IES R ECIP ES
PAR M ESA N -STU FFED
CH ICKEN AN D M ELTED
STRAW BERRIES
PREP: 30 MIN. BAKE: 15 MIN. OVEN: 400oF
3
cups fresh strawberries (halve or
quarter large berries)
2
Tbsp. white balsamic vinegar or
white wine vinegar
V
4
cup strawberry jam
Sea salt or salt and black pepper
6
skinless, boneless chicken breast
halves (about
3
lb.)
3
oz. Parmesan or white cheddar cheese
6
large fresh basil leaves
1
Tbsp. olive oil
2
cloves garlic, minced
Snipped fresh basil
1
. Heat oven to 400°F. In 3-quart baking dish
combine strawberries, vinegar, and jam.
Sprinkle salt and pepper; set aside.
2
. Cut a horizontal pocket in each chicken
breast half by cutting from one side almost,
but not through, to the other side. Cut
Parmesan cheese in six 3xV2-inch pieces.
Wrap a basil leaf around each piece of
cheese; stuff into chicken breast pocket.
Secure pockets closed with wooden
toothpicks or skewers. Sprinkle with salt
and pepper.
3
. In 12-inch oven-safe skillet cook garlic in
oil over medium heat for 30 seconds. Add
chicken and cook 5 minutes or until golden
brown, turning once. Transfer to oven. Bake,
uncovered, 5 minutes. Add baking dish with
the strawberry-jam mixture to oven. Bake
10 to 13 minutes, or until chicken is no longer
pink (170°F) and the berries are softened and
jam mixture has thickened. Serve chicken
with melted strawberries. Sprinkle with basil.
makes
6
servings.
each serving
395 cal, 9 gfat (4 g sat. fat), 142 mg
chol, 461 mg sodium, 17 g carbo, 2 g fiber, 58 g pro.
Daily Values: 4% vit. A, 78% vit. C, 22% calcium,
13%
iron.
STRAW BERRY M ERINGUE PIE
Berries practically tumble out of this pie. To
easily cut through the meringue, use a sharp
serrated knife.
PREP: 45 MIN. BAKE: 45 MIN. STAND: 30 MIN.
CHILL: 30 MIN. OVEN: 450°F/300°F
1
rolled refrigerated unbaked piecrust
(V
2
of a
15
-oz. pkg.)
3
egg whites
V
2
tsp. vanilla
V
4
tsp. cream of tartar
V
2
cup sugar
7
Tbsp. lemon curd
5
cups fresh strawberries (halve
large berries)
Snipped fresh mint
1
. Let unbaked crust stand at room
temperature according to package directions.
Heat oven to 450°F. Unroll and line 9-inch pie
plate with crust; flute edge, if desired. Prick
bottom and sides of crust with fork. Bake 10
to 12 minutes or until golden brown. Remove
from oven; cool on rack. Reduce oven
temperature to 300°F.
2
. Meanwhile, for meringue layer, in large
mixing bowl let egg whites stand at room
temperature 30 minutes. Add vanilla and
cream of tartar. Beat on medium until soft
peaks form. Gradually add sugar. Beat on
high until stiff peaks form and sugar is almost
dissolved. Spread in baked piecrust, building
up meringue along edges. Bake 35 minutes.
Cool on rack. Meringue will fall slightly.
3
. In large bowl microcook lemon curd on
50% power (medium) 15 to 20 seconds.
Spread 4 tablespoons warm curd on
meringue. Add berries to remaining lemon
curd; lightly stir to coat. Spoon into pie shell.
Refrigerate 30 to 60 minutes. To serve, top
with fresh mint. Cut with serrated knife.
makes
8
servings.
each serving
262 cal, 8 gfat (3 g sat. fat), 16 mg
chol, 143 mg sodium, 46 g carbo, 4 gfiber, 2 gpro.
Daily Values: 89% vit. C, 2% calcium, 3% iron.
FRESH STRAW BERRY BARS
The rich peanut butter base can be made
ahead and frozen. For individual servings,
cut the base in portions and freeze. Pull a
portionfrom the freezer, thaw, and top with
jam and berries for a last-minute dessert.
PREP: 25 MIN. BAKE: 25 MIN. OVEN: 350°F.
3/4
cup butter, softened
3/4
cup peanut butter
1
cup packed brown sugar
V
2
cup granulated sugar
2
tsp. baking powder
V
4
tsp. salt
2
eggs
1
tsp. vanilla
2
V
4
cups all-purpose flour
V
2
cup strawberry jam
4
cups small whole strawberries,
halved or quartered
1
. Heat oven to 350°F. Line 13x9x2-inch
baking pan with foil, extending foil beyond
edges. Set aside.
2
. In large mixing bowl beat butter and
peanut butter on medium to high for 30
seconds. Beat in sugars, baking powder, and
salt until combined. Add eggs and vanilla;
beat until combined. Beat in as much flour as
you can with mixer. Stir in remaining flour.
3
. Spread dough in prepared pan. Bake
25 minutes or until top is lightly browned
and toothpick inserted near center comes
out clean.
4
. Cool completely on rack. Remove from
pan by lifting foil. Spread j am and top with
berries. Cut into bars. Serve at once or
refrigerate up to 6 hours. MAKES 24 BARS.
MAKE AHEAD Wrap the peanut butter base
in foil; store at room temperature up to 24
hours. Before serving, top with jam and
berries. Or freeze the peanut butter base in
a freezer container up to 3 months.
EACH BAR
225 cal, 10 gfat (5 g sat. fat), 33 mg chol,
143 mg sodium, 30 g carbo, 1 g fiber, 4 gpro. Daily
Values: 4% vit. A, 24% vit. C, 5%
calcium, 6%
iron.
dS)
196
MAY
2009
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