Strawberry Balsamic Glazed Chicken
Cook time 25 min.
4 chicken breast thin sliced, boneless , skinless
1/2 cup balsamic vinegar
2 ½ T Shot in the Dark Strawberry Fields Rub
Sprinkle Shot in the Dark Small Caliber Rub
3/4 cup balsamic vinegar
3 T honey
1 T Dijon Mustard
3 ½ T Shot in the Dark Strawberry Fields Rub
2 cups strawberries tops stem chopped off and sliced
1 tsp corn starch
Preheat the oven to 375 degrees. In a small bowl whisk together the 2 ½ T Strawberry Fields and balsamic vinegar.
Place the chicken breasts in a pyrex baking dish. Sprinkle them with the Small Caliber rub. Then pour the marinade over the chicken breast. Turn the chicken to coat. If you have time let the chicken marinate for up to 2 hours.
Place the chicken in the preheated oven for 25 minutes. Meanwhile prepare the glaze.
In a medium sized sauce pan combine the balsamic vinegar, honey, Dijon and Strawberry Fields. Bring it to a boil. Then lower the heat and let the mixture simmer about 10 minutes, uncovered.
After ten minutes you may find the mixture is still thin not a syrup like texture. In a small cup or bowl add a dash of water to the teaspoon of cornstarch (almost like a tablespoon of water) and whisk it together before adding it to saucepan. Once you add the cornstarch to the saucepan whisk to combine. Let it simmer another 2 minutes you will notice the mixture will get thicker.
Add in the strawberries. Let it simmer another 3 more minutes. You will see the strawberries start to break down a bit. Then turn off the heat.
Add baked chicken to a platter or a plate. Spoon the strawberry glaze over the chicken. Serve with greens such as spinach or kale.