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Yield: 6
SMF Kitchen
@smfchicken
00:15
Prep
02:00
Marinate
00:10
Cook
02:25
Total Time
Ingredients & Directions
Directions
Balsamic Chicken Marinade
6
3 tablespoons
olive oil
6 tablespoons
balsamic vinegar
3
garlic cloves, peeled and minced
1 1/2 tablespoons
fresh basil, chopped
1 teaspoon
salt
1/2 teaspoon
black pepper
- Place unwrapped chicken pieces in a large disposable zipper bag.
- Add the rest of the marinade ingredients, seal and toss each piece to coat.
- Place in the refrigerator for at least 2 hours to marinate or overnight, turning occasionally to keep all of the chicken pieces in the marinade.
- When ready to cook, first make the strawberry basil bruschetta by tossing the cut pieces of fresh strawberries with the remaining bruschetta ingredients; toss to coat and set aside.
- Remove chicken pieces from marinade and discard the excess marinade.
- Heat a large non-stick skillet to medium high heat.
- Place the chicken in the hot pan and cook until the thickest portion of the breast pieces reach 165F, (about 8 minutes) flipping the pieces over once about halfway through cooking.
- Remove from heat and allow to rest for a few minutes.
- Serve over a bed of greens with the strawberry basil bruschetta spooned over the chicken pieces, or with a tossed side salad.
- Drizzle the chicken and bruschetta with a balsamic reduction/glaze if desired.
Strawberry Basil Bruschetta
12 oz
fresh strawberries, halved and sliced
2 teaspoons
light brown sugar
2 teaspoons
balsamic vinegar
1/4 teaspoon
salt
1/8 teaspoon
black pepper
2 tablespoons
fresh basil, chopped
balsamic glaze, for garnish
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Balsamic Chicken With Strawberry Basil Bruschetta
Yield: 6
00:15
Prep
02:00
Marinate
00:10
Cook
02:25 Total Time
Ingredients
Directions
Balsamic Chicken Marinade
6
3 tablespoons
olive oil
6 tablespoons
balsamic vinegar
3
garlic cloves, peeled and minced
1 1/2 tablespoons
fresh basil, chopped
1 teaspoon
salt
1/2 teaspoon
black pepper
- Place unwrapped chicken pieces in a large disposable zipper bag.
- Add the rest of the marinade ingredients, seal and toss each piece to coat.
- Place in the refrigerator for at least 2 hours to marinate or overnight, turning occasionally to keep all of the chicken pieces in the marinade.
- When ready to cook, first make the strawberry basil bruschetta by tossing the cut pieces of fresh strawberries with the remaining bruschetta ingredients; toss to coat and set aside.
- Remove chicken pieces from marinade and discard the excess marinade.
- Heat a large non-stick skillet to medium high heat.
- Place the chicken in the hot pan and cook until the thickest portion of the breast pieces reach 165F, (about 8 minutes) flipping the pieces over once about halfway through cooking.
- Remove from heat and allow to rest for a few minutes.
- Serve over a bed of greens with the strawberry basil bruschetta spooned over the chicken pieces, or with a tossed side salad.
- Drizzle the chicken and bruschetta with a balsamic reduction/glaze if desired.
Strawberry Basil Bruschetta
12 oz
fresh strawberries, halved and sliced
2 teaspoons
light brown sugar
2 teaspoons
balsamic vinegar
1/4 teaspoon
salt
1/8 teaspoon
black pepper
2 tablespoons
fresh basil, chopped
balsamic glaze, for garnish
