Sauce:
1 C chopped strawberries
1/2 C sugar
1/2 C sherry vinegar
1/3 C chicken broth
1/4 t ground coriander
Chicken:
1/4 C (1 oz) crumbled Gorgonzola cheese
2 t fresh thyme leaves
2 oz prosciutto, chopped
4 (6-oz) skinless, boneless chicken breast halves
Cooking spray
1/8 t salt
1/8 t freshly ground black pepper
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1. To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth and coriander; bring to a boil. Reduce heat and simmer until reduced to 2/3 C (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.
2. To prepare chicken, combine cheese, thyme and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 T cheese mixture into each pocket.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce. Yield: 4 servings.
