Ingredients
3/4 C balsamic vinegar
3 Tbsp honey
1 Tbsp dijon mustard
2 Tbsp shallots, minced
1/2 Tsp garlic, minced
Pinch of sea salt
Pinch of black pepper
Pinch of cinnamon
1 pint Bobalu strawberries, sliced
1 Tbsp balsamic vinegar
1 bunch fresh basil
Directions
Preheat oven to 375 degrees.
In a small bowl whisk together the shallots, garlic, brown sugar and balsamic vinegar. Place the chicken breasts in a pyrex baking dish. Sprinkle them with salt and pepper and pour the balsamic mixture over the chicken breast. Turn the chicken to coat and let it marinate 2-12 hours.
Place the chicken and the balsamic mixture in the preheated oven for 25 minutes. While chicken is cooking, clean and hull strawberries and slice each one into 3-4 slices. Toss in a bowl with balsamic vinegar, salt, and pepper. Let strawberries marinate in the vinegar for at least 20-30 mins in the fridge. Cut the basil into thin ribbons and set aside. When chicken has reached an internal temp of 160, remove from oven and let cool 10 mins. Then, spoon the strawberries on top of the chicken and top with basil. Serve and enjoy immediately.