Strawberry time is here and almost gone so be sure to grab a container and try this delicious main meal? Here is a delicious recipe for baked chicken, topped with a strawberry caprese topping.
STRAWBERRY BALSAMIC CHICKEN
4 boneless, skinless chicken breasts
1 c. balsamic vinegar, divided
salt and pepper
1 pint fresh strawberries, hulled and roughly chopped
4 oz. fresh mozzarella ball (or shredded mozzarella), roughly chopped
1/4 c. chopped fresh basil
Preheat oven to 400 degrees F.
Combine chicken breasts and 1/2 cup balsamic in a Ziplock bag. Refrigerate for at least 5 minutes, or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake for 30 minutes, or until chicken is cooked through and no longer pink inside.
Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 10 minutes, or until reduced by half. Remove and set aside.
In a small bowl, stir together strawberries, mozzarella and basil to make a caprese topping.
When the chicken is ready, transfer to serving dishes. Then top with the strawberry caprese topping, and then drizzle with the reduced balsamic vinegar.
And of course, end the meal with a delicious cake.
CHOCOLATE STRAWBERRY NUTELLA CAKE
For the cake:
2 sticks butter
4 tbsp. (heaping) cocoa powder
1 c. boiling water
2 c. flour
2 c. sugar
1/4 tsp. salt
1/2 c. buttermilk
2 whole eggs
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. Nutella
For the strawberries:
2 pt. strawberries, hulled And sliced
1/4 c. sugar
1 tsp. vanilla
For the whipped cream:
2 c. heavy cream
1/2 c. powdered sugar
Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set it aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minutes, until they’re just set. Remove them from the pans, and set them aside to cool completely.
Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread half the whipped cream and top with half the strawberries. Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife.
Note: Don’t assemble more than an hour before serving.
