This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Balsamic Chicken With Strawberry Basil Bruschetta
SMF Kitchen
@smfchicken
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
