Strawberry Balsamic Chicken

Savory, sweet and simply divine. This stunning dish marries two amazing flavors in an amazing way, for easy but high-class food. Best when marinated for up to 24 hours in the fridge, but this recipe is designed for only an hour.

• Preparation Time: 60 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 20 mins
• Calories: 454 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 tablespoon ground black pepper
• 1 teaspoon kosher salt
• 4 large strawberries
• 2 teaspoons minced fresh parsley
• 1 tablespoon balsamic vinegar (Optional)
• 4 (8 ounce) containers strawberry yogurt
• ½ cup balsamic vinegar (Optional)
• 1 teaspoon minced fresh mint leaves

Recipe Instructions

Step 1

In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.

Step 3

While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.

Step 4

Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.