- 2 (8 ounce) containers strawberry yogurt
- 1/4 cup balsamic vinegar
- 1-1/2 teaspoons white sugar
- 1-1/2 teaspoons ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
- 2 large strawberries
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon minced fresh mint leaves
- 1-1/2 teaspoons balsamic vinegar (optional)
1.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.
2.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.
3.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.
4.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.
Notes & Tips:
I didn't have any strawberry yogurt, so I just used vanilla yogurt and mashed some strawberries in it. I tasted the marinade first and it's def. an interesting combination. Also, I used Light & Fit yogurt. The Cinnamon flavor in this is really strong, which is kinda neat, b/c it makes it taste like breakfast chicken. Gives a new meaning to the words, "breakfast for dinner".
Calories: 324 Total Fat: 8g Cholesterol: 88mg