Strawberry Balsamic Chicken recipe
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Ingredients
- 4 (8 ounce) containers strawberry yogurt ½ 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
Nutrition Info
- 453.9 caloriescarbohydrate: 52.7 gcholesterol: 87.6 mgfat: 11.6 gfiber: 1.6 gprotein: 33.6 gsaturatedFat: 2.9 gservingSize: -sodium: 666.6 mgsugar: 48.5 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Balsamic Chicken
Directions
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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.