Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries

Appetizers, Brunch, Main Dish, Power Lunches
Yield: 4Pin it

Grilled Herbed Chicken Breast with Balsamic Vinegar and Strawberries

A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.

prep time: 15 minscook time: 20 minstotal time: 35 mins

ingredients:

4 tablespoons TSIG Traditional Style Balsamic 
1 quart fresh strawberries, hulled and quartered
4 6 oz skinless, boneless chicken breast cutlets
1/4 cup TSIG Extra Virgin Olive Oil
2 tablespoons chopped fresh flat parsley leaves
2 tablespoons chopped fresh basil
1 tablespoon fresh thyme leaves
3 medium garlic cloves, peeled and smashed
fine sea salt
ground black pepper
1 medium organic lemon, juiced

instructions

1. Combine the quartered strawberries with the balsamic vinegar and set aside in a covered container to macerate in the fridge for a minimum of two hours or overnight.

2. In a large bowl combine the chicken breasts with the herbs, garlic and the olive oil and the juice of the lemon. Season with salt and pepper, mix well. Cover and set aside in the fridge for a minimum of two hours or overnight.

3. When ready, discard the herbs and the garlic, then grill the chicken on a hot grill pan or over a BBQ until cooked in the center. Slice the chicken on a diagonal and arrange in a serving platter. Adjust the seasoning and cover with the macerated strawberries and the juices from the balsamic marinade. Sprinkle with extra chopped basil. Serve warm or room temperature.

NOTES:

Macerate the strawberries with our Traditional Style Dark Balsamic. It's our finest grade Balsamic, aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense.

Dee LawrenceComment