Friday, May 29, 2015

Strawberry Caprese Chicken

One of my favorite salads is Caprese salad.  It's simple, easy to throw together and it's so incredibly versatile.  Eat it alone, serve as appetizers, or even pop those ingredients on top of some chicken and wow, simply amazing.

It's safe to say that during the summer months, when I can walk to the garden, snag a tomato and some basil we have this salad multiple times a week.  Healthy and refreshing, oh, and let's not forget that it's topped with sticky, tangy and sweet balsamic.  Yum!
I've been having cravings for this simple salad that screams summer, and I've had everything on hand that is needed to make it...except the tomatoes.  Those tomatoes are kind of a key part of the salad. So, I adapted and used what I had on hand.  Strawberries.

And boy, this trio didn't disappoint.  Fresh, sweet, juicy strawberries, mozzarella and basil.  Oh-mah-goodness.  Amazing.  I could eat this stuff right out of the bowl.  Um, and I did.  For a second.  Until I reminded myself I had other plans for it.
And those plans consisted of marinating chicken in balsamic vinegar and then baking to tender, juicy perfection.  After that, then the magic happens.  Topping it with this deliciously addicting salad.  Then drizzling it with more of my favorite vinegar ever, balsamic!

This chicken, with prep and all takes under 45 minutes.  That's all it takes to get this perfectly delicious and simple meal from oven to table.  And, it's pretty as a picture too!  Chicken topped with the bright red, green and white from the salad.  It truly doesn't get any better.
This meal is both adult and kid approved and has been requested numerous times since it was originally served.

Strawberry Caprese Chicken

2 Boneless, skinless chicken breasts
1/3 Cup balsamic vinegar
3 Tbsp olive oil
1 Clove garlic, mined

For the strawberry caprese-
1/2 Cup fresh strawberries; diced
6-7 Leaves basil, rolled up and sliced
1/4 Cup fresh mozzarella, cubed
Drizzle of olive oil, optional
Drizzle of balsamic


Place chicken, balsamic vinegar, oil and garlic in a plastic bag.  Toss and move chicken around to coat.  Place in refrigerator and allow to marinate for at least 10 minutes or up to 2 hours.

Preheat oven to 325.  Remove chicken from bag and place in a pan sprayed with non-stick cooking spray.  Pour a little of the marinade over the chicken and place in the preheated oven.  Bake for 25-35 minutes, until cooked through and juices run clear when cut.  Remove from oven, tent with foil and allow to cool for about 5 minutes.

For the caprese-

While the chicken is marinating combine the strawberries, basil and olive oil, if using and stir to combine.  Cover with plastic wrap and place in the refrigerator until ready to serve.

Once the chicken has finished baking, remove the strawberries from the fridge, add mozzarella and toss to combine.

Place the chicken on the plates, top with strawberry mixture and drizzle with balsamic dressing.  Serve and enjoy.

Recipe source: A Lynsey Original

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