Strawberry Balsamic Chicken

  • 2(8 ounce) containers strawberry yogurt
  • 1/3 cup balsamic vinegar
  • 1 tablespoon white sugar
  • 1 teaspoon 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)

DIRECTIONS

  1. In a medium bowl, stir together the yogurt, 1/3 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the marinade over them. Refrigerate for 12 hours, turning chicken over half way through.
  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. OR heat grill to med high heat, grill chicken for 4-5 minutes per side. Wrap in heavy duty foil, and leave just off the direct heat of the grill until chicken is no longer pink and juices run clear.
  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.
  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. This is really good served on either a bed of rice or noodles and a salad.
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