MAIN DISH: Strawberry Balsamic Chicken
4 boneless, skinless Chicken Breasts
1 cup Grapes & Olives On Tap Strawberry Balsamic Vinegar, divided
Salt and Pepper
1 pint fresh Strawberries, hulled and roughly chopped
4 oz. fresh Mozzarella, roughly chopped
¼ cup fresh Basil, chopped
Preheat oven to 400°F. Combine chicken breasts and ½ cup Strawberry Balsamic Vinegar in a ziplock bag. Refrigerate for at least 15 minutes, or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the Strawberry Balsamic Vinegar used to marinate on top. Season chicken generously with salt and pepper. Bake for 30 minutes, or until chicken is cooked through and no longer pink inside. Meanwhile, bring the remaining ½ cup Strawberry Balsamic Vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 10 minutes, or until reduced by half. Remove and set aside. In a small bowl, stir together strawberries, mozzarella and basil. When the chicken is cooked, transfer to serving dishes. Top with the strawberry mixture, and then drizzle with the reduced Strawberry Balsamic Vinegar.