Strawberry Balsamic Chicken

Ingredients

• 1 teaspoon mint leaves fresh minced
• 2 teaspoons parsley fresh minced
• 1 teaspoon ground cinnamon 
• 1 tablespoon ground pepper black
• 1 teaspoon kosher salt 
• 1 teaspoon juice of lemon 
• 2 tablespoons olive oil 
• 4  chicken breast halves boneless skinless
• 4 large strawberries 
• 32 ounce strawberry yogurt 
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan
• sauce pan
• baking pan

Directions

1. In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt.
2. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
3. Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes.
4. Remove from heat, and let rest for 3 minutes.
5. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat.
6. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
7. Slice chicken breasts on the diagonal into 1/2 inch thick slices.
8. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top.
9. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.