Strawberry Balsamic Chicken

Ingredients

• Servings: 4


• 4 (8 ounce) containers strawberry yogurt


• 1/2 cup balsamic vinegar


• 1 tablespoon white sugar


• 1 tablespoon ground black pepper


• 1 teaspoon ground cinnamon


• 1 teaspoon kosher salt


• 4 skinless, boneless chicken breast halves


• 2 tablespoons olive oil


• 1 teaspoon lemon juice


• 4 large strawberries


• 2 teaspoons minced fresh parsley


• 1 teaspoon minced fresh mint leaves


• 1 tablespoon balsamic vinegar (optional)

Recipe

Cook Time: 20 mins
Ready Time: 1 hr 20 mins



• 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.


• 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.


• 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.


• 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.