Strawberry lover. Yeah, I’m talking to you – calling you out. You know who you are. You’re the one who can’t pass up the berries at the side of the road. The one who can’t resist the temptation to nibble on one (or seven) on your way home, as long as they’re organic, of course. I know, because I’m that gal too.
Michael is my guy. He sells the berries about two days a week on the corner of San Timoteo Canyon Road and Live Oak. He’s got a little strawberry farm called The Strawberry Patch that is exactly a mile in from the intersection on Live Oak. I’m telling you this because if you live in or near Redlands, CA – he’s not on any Google map, nor searchable on Yelp. Believe me, I’ve tried!
I was there when he first started selling this season, and I can tell you without a doubt that strawberry season is in full swing RIGHT NOW! Because of the previously stated strawberry haul, you probably have more berries than you know what to do with. This creation will help alleviate some of that pain. That ripe, red, juicy, sweet pain. Add in some beer, and you’ve got yourself a meal fit for this hotter weather we’ve been having.
It may not be heaven, but it’s damn close!
- 4 5 Ounce Chicken Breasts
- 4 Slices Bacon
- 1 Tablespoon Olive Oil
- 3 Cups Whole Strawberries
- 1 Cup Porter Beer
- 1 Teaspoon Onion Powder
- 1 Teaspoon Sea Salt, divided
- 1/2 Teaspoon Freshly Cracked Black Pepper, divided
- 3 Cloves Garlic, finely minced
- 1/4 Cup Honey
- 4 Cups Watercress
- Preheat oven to 350° F.
- Blend the strawberries in a blender, then pass through a fine mesh sieve to remove all the seeds. Use a spatula to coax the berries through the sieve, and into a medium-sized pot. You should be left with about a cup and a half of strawberry purée.
- Add the beer, onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and honey to the strawberry purée, and place the mixture under medium heat for about 45 minutes until reduced to about 1 and a quarter cups.
- Reserve three quarters of a cup of the sauce for dipping.
- While the sauce reduces, heat an oven-proof skillet over medium-high heat.
- Season the chicken breasts with 1/2 teaspoon salt, and 1/4 teaspoon pepper, wrap with one strip of bacon each, then use the remaining BBQ sauce to coat the chicken breasts.
- Add the olive oil to the pan, then the the chicken breasts, cooking on one side for 4 minutes.
- Flip the chicken breasts over, baste with more BBQ sauce, then put the skillet in the oven for 7 minutes.
- Open the oven, and carefully flip the chicken breasts over, basting again, and return to the oven to finish cooking for 7 more minutes.
- Remove from the oven, and let rest for 5-10 minutes.
- Divide the Watercresss among four plates, and top with a chicken breast.
- Garnish with more fresh strawberries, and serve with the reserved BBQ sauce alongside. Enjoy!