Strawberry Balsamic Chicken at home
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Strawberry Balsamic Chicken at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 boneless, skinless chicken breasts
- 1 cup balsamic vinegar, divided
- salt and pepper
- 1 pint fresh strawberries, hulled and roughly chopped
- 4 oz. fresh mozzarella ball (or shredded mozzarella), roughly chopped
- 1/4 cup chopped fresh basil
Method
Warm oven to 400 degrees F.
Mix chicken breasts and 1/2 cup balsamic in a ziplock bag. Refrigerate for at least 5 minutes, or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Salt chicken generously with salt and pepper. Roast for 30 minutes, or until chicken is cooked through and no longer pink inside.
While that cooks, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-a hot burner. Lower heat to medium-low and let it bubble gently for about 10 minutes, or until reduced by half. Lift and keep nearby.
In a small bowl, stir together strawberries, mozzarella and basil to make a caprese topping.
When the chicken is ready, move to serving dishes. Then top with the strawberry caprese topping, and then drizzle with the reduced balsamic vinegar.
**For an additional option, you can add the strawberry caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!
