Reviewed: Aug. 29, 2009

Great flavor! However, I think it would be just as good with half the sauce... there was A LOT. Will make again, for sure!

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Michelle

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Reviewed: Jul. 8, 2009

WOW! The recipe sounds a little odd but it's really good! I ended up having to hold up dinner awhile so I ended up cooking the chicken on low for an hour, and gave the sauce a chance to really thicken, it was really good!

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Mitzeclipse

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Reviewed: Apr. 16, 2009

This was an excellent recipe! I mashed freash stawberries into vanilla yogurt and I found that it really helped to bring out the flavor. Give the sauce lots of time to thicken so the flavour becomes concentrated.

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Diane

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

Was certainly different, but it tasted strongly of cinnamon. I scaled the proportions for 2 chicken breasts and followed the directions exactly. I marinaded it for 3 hours because that's all the time I had. I didn't omit or change anything. Looked really pretty, even though I forgot to slice the chicken at the end. I did drizzle some GLAZED balsamic vinegar on top because we like balsamic, but I'm not sure I'll make this again. Both my husband and I gave it 3 stars.

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Laurie C

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Feb. 28, 2009

delicious and unique, just didn't need quite so much sauce

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Ally

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Reviewed: Dec. 15, 2008

Really was not very flavorful and bland. I marinated for 8 hours, even cut in really thin strips for better marinade penetration. Would not make again, since neither my husband nor I liked it.

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IRENAR5

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Reviewed: Jul. 19, 2008

I halved the marinade, and substituted lain yogurt for half of the yogurt. Also, I added no sugar. In other words, because of what others had commented, and because my husband is not wild about sweet sauce on meat, I made this significantly less sweet. I also cut the pepper in half as I'm not a fan of a lot of pepper. It came out completely delicious. The strawberry flavor goes great with the marinade and the chicken. We enjoyed it with salad, rice, and baklava for dessert.

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Susan

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Jun. 23, 2008

Good stuff! This was a very different tasting dish and my fiance and I really enjoyed it. If anything, it was just a bit too candy-ish for our taste, but definitely worth trying. I wonder if using plain yogurt with real strawberries would change the flavor up a bit.

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kelpdip

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Reviewed: Jun. 10, 2008

This recipe was HORRIBLE. The strawberry yogurt came out all artificial/chemically smelling/tasting. I couldn't stand the smell, much less actually eat it.

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WBMSIC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 26, 2008

Too sweet, alright but nothing exceptional.

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Julia

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Reviewed: Feb. 26, 2008

i added a little less pepper than it called for, after tasting it i thought it still had a little too much, but in the final dish it really complimented

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jessfl14

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Reviewed: Feb. 21, 2008

Nice flavor, I was surprised because the cinnamon and strawberry yogurt neutralize the acidity of the balsamic vinegar. I did marinate for 24 hours which I do think is needed to get the right flavor.

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megnrn

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Reviewed: Sep. 13, 2007

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

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walter4

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

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Reviewed: May 10, 2007

I loved this! I didn't have enough balsamic vinegar on hand so I used half balsamic and half red wine vinegar. The only things I would do differently next time is not use quite as much pepper--the amount seemed to take away a little from the other flavors. Also, the marinade makes so much, I would half it.

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Christie H.

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Reviewed: Apr. 18, 2007

Mad props on the wonderful yumminess of this recipe. Very easy for a cook of my novice skills, this was a wonderful dinner that was nicely complemented by a strawberry spinach salad.

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xyberspam

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Mar. 15, 2007

Very Good. I thought it was a bit spicy due to the cinnamon but my husband loved it. I needed the fresh strawberry's to cool the spicy taste, but it was very very good. I will make it again. Thanks for a great recipe!

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Kirsten

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Reviewed: Mar. 1, 2006

This wasn't BAD, but don't know that I'd make it regularly. It seemed a bit 'sweet' to me. Quite gourmet, though.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 15, 2006

Wish I could give this recipe 10 stars! It was sooooo good. I let the chicken marintate in the yogurt suace for 24 hours and it came out so moist and juicy. Also, to the sauce I added a splash of tabasco and garnished with a sprinkling of chili powder for some extra zing (I like spicy food). The cinnamon tasted so interesting in the sauce. Next time, I think I might try peach yogurt and serve it with a peach-mango chutney or something of that nature. Thanks so much for recipe, chef single dad! You rock!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Nov. 15, 2005

Tastes good - looks ugly. I only used 2 of the 8 oz. containers of yogurt because it seemed that 4 would make an awful lot of marinade. The look of the yogurt combined with the dark brown vinegar made a very unappetizing color of sauce. I would never serve this to guests because of its appearance, but I have to say it tasted very good.

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SunnyD

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Reviewed: Jul. 23, 2005

Incredible recipe. Definetly let this marinade for a day so that you can truly enjoy the flavor. This dish is easy to prepare and will make you look like a better cook.

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PAUPOOOI

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Strawberry Balsamic Chicken

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