• 3-4 large chicken breasts • 3 tablespoons olive oil, divided • 3 garlic cloves, crushed • 1/2 teaspoon sea salt • 1/2 teaspoon pepper • 2 cups chopped fresh strawberries • 1 cup chopped fresh basil • 3 tablespoons balsamic vinegar or balsamic glaze
Directions:
Begin by heating a large skillet to medium heat. Add 2 tablespoons olive oil and garlic, and cook for 2 minutes or until fragrant.
Prepare your chicken breasts: you may need to pound the breasts to make them a bit thinner, mine were approximately 1 inch. Salt and pepper each side, and add to pan. Cook for 3-5 minutes per side (until golden brown, but cooked through). Set aside.
Meanwhile, prepare the topping. Toss together the strawberries, basil, balsamic, and the remaining 1 tablespoon of olive oil. Top each chicken breast with the strawberry mixture, and salt and pepper to taste. Add additional balsamic glaze or balsamic if needed. Serve immediately. Recipe Notes: Balsamic glaze is a thick syrup-like version of balsamic vinegar that is also a bit sweeter. It can be found in some grocery stores near salad dressings. Serves 4.
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