Strawberry Balsamic Chicken

Recipe View In a medium bowl, whisk together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon, and salt. (5 minutes)

Recipe View Place chicken breast halves in a shallow baking dish, and pour the yogurt mixture over them, ensuring they are well coated. Refrigerate for at least 1 hour, or up to 24 hours, turning the chicken over halfway through the marinating time. (1 hour - 24 hours)

Recipe View Heat the olive oil in a large skillet over medium-high heat. Scrape the excess marinade off of the chicken breasts (reserve the marinade), and carefully place them into the hot oil. (2 minutes)

Recipe View Quickly sear the chicken on both sides until golden brown, about 3-4 minutes per side. Reduce the heat to medium-low, cover the skillet, and cook until the chicken is no longer pink inside and the juices run clear when pierced with a fork, approximately 12-15 minutes. Remove from heat and let rest for 3 minutes. (20 minutes)

Recipe View While the chicken is cooking, transfer the reserved marinade to a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and let it thicken slightly, about 5-7 minutes. (10 minutes)

Recipe View Remove the stems from the strawberries and slice them thinly. Set aside for garnish. (3 minutes)

Recipe View Slice the chicken breasts on the diagonal into 1/2-inch thick slices. Arrange on serving plates, and sprinkle with lemon juice. (5 minutes)

Recipe View Spoon about 2 tablespoons of the reduced balsamic marinade over each chicken breast, and fan the sliced strawberries artfully over the top. Garnish with a sprinkle of fresh mint and parsley. For an extra touch of richness, drizzle with a high-quality balsamic glaze. (5 minutes)