|4||Chicken Breasts, boneless skinless|
|1 Cup||INFUSED Strawberry Dark Balsamic Vinegar, divided|
|1/4||INFUSED Basil Olive Oil|
|1 Pint||Fresh Strawberries, hulled and roughly chopped|
|4 oz||Fresh Mozzarella Ball (or Shredded Mozzarella), roughly chopped|
|1/4 Cup||Fresh Basil, chopped|
|To Taste||Sea Salt & Fresh-Ground Black Pepper|
Preheat oven to 400 degrees F.
Combine chicken breasts and 1/2 cup INFUSED Strawberry Dark Balsamic Vinegar and 1/4 cup INFUSED Basil Olive Oil in a Ziploc bag. Refrigerate for at least 1 hour, or up to 24 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, grill or pan fry for 30 minutes, or until chicken is cooked through and no longer pink inside.
Meanwhile, bring the remaining 1/2 cup INFUSED Strawberry Dark Balsamic Vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by half. Remove and set aside to cool.
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.
**For an additional option, you can add the strawberry caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!