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Strawberry Balsamic Chicken

SUBMITTED BY: CHEFSINGLEDAD PHOTO BY: SunnyD

"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."

RECIPE RATING:

Read Reviews (15)

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PREP TIME	1 Hr
COOK TIME	20 Min
READY IN	1 Hr 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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)

DIRECTIONS

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.

FOOTNOTE

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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REVIEWS

Reviewed on Feb. 15, 2006 by Allie

Wish I could give this recipe 10 stars! It was sooooo good. I let the chicken marintate in... MORE

Reviewed on Jul. 23, 2005 by PAUPOOOI

Incredible recipe. Definetly let this marinade for a day so that you can truly enjoy the... MORE

Reviewed on Apr. 18, 2007 by xyberspam

Mad props on the wonderful yumminess of this recipe. Very easy for a cook of my novice... MORE

Reviewed on Jul. 19, 2008 by Susan

I halved the marinade, and substituted lain yogurt for half of the yogurt. Also, I added no... MORE

Reviewed on Sep. 13, 2007 by walter4

My wife and I loved it.I had a lot of marinade left over.Next time ill halve the marinade... MORE

Reviewed on May 10, 2007 by Christie H.

I loved this! I didn't have enough balsamic vinegar on hand so I used half balsamic and half... MORE

Reviewed on Sep. 14, 2004 by CORRIN810

this recipe was delicious and very easy to prepare. MORE

Reviewed on Jul. 16, 2008 by kelpdip

Good stuff! This was a very different tasting dish and my fiance and I really enjoyed it. If... MORE

Reviewed on Jun. 23, 2008 by WBMSIC

This recipe was HORRIBLE. The strawberry yogurt came out all artificial/chemically... MORE

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