Ingredients
4chicken breasts,boneless, skinless
1cupbalsamic vinegar,divided
salt and pepper,to taste
2cupsfresh strawberries,hulled and roughly chopped
4ozfresh mozzarella ball,or shredded mozzarella, roughly chopped
¼cupfresh basil,chopped
Preparation
Preheat oven to 400 degrees F.
Combine chicken breasts and ½ cup of balsamic in a ziplock bag. Refrigerate for at least 5 minutes or up to 5 hours.
When ready to cook, place chicken in a baking dish and pour the remaining vinegar 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 of 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 ready, transfer to serving dishes.
Then top with the strawberry Caprese topping and then drizzle with the reduced balsamic vinegar.
