4 boneless, skinless chicken breasts
1 cup homemade drinking vinegar, divided
salt and pepper
1 pint fresh strawberries, hulled and roughly chopped
4 oz. fresh mozzarella, roughly chopped
¼ cup fresh basil, chopped
Baked chicken is a classic go-to dish that’s made every night, but that doesn’t mean it isn’t tiring. This recipe keeps it healthy but brings in a blast of flavor with fresh fruit and herbs, as well as the bright tang of drinking vinegar. Matching well with the strawberry, caprese-style salad, the shrub’s vinegar brings out the chicken’s flavor.
Step One. The oven
Preheat the oven to 400° F.
Step Two. Marinate the chicken
Combine chicken breasts and ½ cup drinking vinegar in a resealable bag. Refrigerate for at least one hour.
Step Three. Bake the chicken
After marinating, place chicken in a baking dish. Season will salt and pepper and bake for 30 minutes, until chicken is cooked all the way through.
Step Four. Prepare the sauce
In a small saucepan, boil the remaining ½ cup vinegar over medium-high heat. Reduce heat and simmer until reduced by half.
Step Five. Prepare the salad
In a small bowl, combine strawberries, mozzarella and basil.
Step Six. Build the plate
Once baked and rested, plate the chicken. Top with the salad mixture and drizzle with the sauce.
This is a fun meal that feels as right on the table Tuesday night as does on Sunday evening, and it’s a great recipe to be scaled up for big parties of events. If you’re feeling particularly adventurous, replace the boneless, skinless chicken breasts for full legs or bone-in wings.