Pork with peanut sauce, quick, simple, and tasty! If you prefer a low-carb supper, you may serve this recipe over chopped romaine lettuce, or for traditionalists, over noodles. Your choice of oil is crucial; the better the oil, the better the peanuts. In most cases, a pricey, mass-market brand is inferior than an obscure brand.
| Prep Time: | 1 hr |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (8 ounce) containers strawberry yogurt
- ½ cup balsamic vinegar (Optional)
- 1 tablespoon white sugar
- 1 tablespoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 4 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- 4 large strawberries
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh mint leaves
- 1 tablespoon balsamic vinegar (Optional)
Instructions
- In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. 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.
- 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. Remove from heat, and let rest for 3 minutes.
- While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
- Slice chicken breasts on the diagonal into 1/2 inch thick slices. 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. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 3 g |
| Sodium | 667 mg |
| Sugars | 49 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Wish I could give zero stars. I’m pretty sure that’s a typo on the amount of pepper. A tablespoon completely ruins the entire dish. (A teaspoon perhaps?) I just spent a day marinating the chicken in the yogurt mixture, cooked the chicken today and the amount of pepper has made this dish disgusting! What a waste. 🙁
I used the exact ingredients, however, I marinated wings in it, then just baked the whole thing. One of the stranger things I’ve made, but when your 3 year old asks for strawberry wings, you figure something out, and the kids were more than happy with them. They actually turned out better than I expected. Will make again.
It was so bright and light. Our picky eaters gobbled it up and asked for more! Definitely a new “go-to” dish! To make our post-workday life easier, we started the marinade the night before. That way, we just had to get home, pull it out of the sauce and cook it up. Fantastic!!
This was….very different. The flavor was unexpected and at first, I didn’t think I liked it. But it snuck up on me, and by the time dinner was over, I was wishing there was more.
There are better ways to incorporate fruit yogurt in a savory dish. I didn’t really care for this recipe. I’ll try to finish it by making a spinach salad or maybe adding some basalmic vinegar onions and mushrooms and stuffing it into a pita with some spinach. Just not a fan. The reviewer who noted that it was too pepper-y are right on.
The most delicious sauce EVER. I used a strawberry-basil balsamic vinegar that I found at Target, so mine may have been even better because of this. I cut the recipe in half, but used only one Yoplait Greek 100 Mixed Berry yogurt for the yogurt part. I also added about 1Tbsp of extra white sugar after reducing it and cooked that in. I literally wanted to just lick up the sauce after I reduced it. Instead of just serving it on the chicken next time, I think I’m gonna made rice so that I can get as much of the sauce as possible!
The most delicious sauce EVER. I used a strawberry-basil balsamic vinegar that I found at Target, so mine may have been even better because of this. I cut the recipe in half, but used only one Yoplait Greek 100 Mixed Berry yogurt for the yogurt part. I also added about 1Tbsp of extra white sugar after reducing it and cooked that in. I literally wanted to just lick up the sauce after I reduced it. Instead of just serving it on the chicken next time, I think I’m gonna made rice so that I can get as much of the sauce as possible!
Unexpectedly good! Have enough strawberries…it is totally delicious with strawberry and steak in the same bite.
This recipe was very easy to follow, and turned out great. The only changes I made were used dried parsley and dried mint instead of fresh. There was a lot of sauce/marinade left over, so next time I think I will use more chicken.
I made this recipe twice. The first time there was too much pepper in it for me. The second time I only used 3/4 pepper and it was phenomenal. I used the variation mentioned in the introduction about marinating it for 24 hours first in the sauce. My family loves eating a bite of chicken with the sauce on and then a bit of the strawberry slice. It’s a great flavor combination.
This recipe was great. I did do things a little differently though. I cut the chicken into smaller strips and I didn’t scrape the marinade off of the chicken when I cooked it in the pan. I also sprayed the pan with cooking spray instead of using oil. The marinade sort of caramelized on the outside of the chicken and was delicious. I set aside a cup of the marinade to make the sauce out of, since I didn’t feel safe using the marinade that had been with the raw chicken. In a sauce pan I cooked down some fresh cut strawberries and chopped fresh mint, then added the cup of reserved marinade to the sauce pan. I cooked this over moderate heat for around five minutes. I mixed 1 Tblsp of flour with some cold water and added that to the sauce to thicken it up. I put more chopped strawberries and mint along with a sprinkle of lemon juice over the chicken and sauce once it was plated. I think it was a little spicy for my taste and I will use a little less black pepper next time around.
Had been looking for a recipe ‘Chicken with strawberries and cream’ for year. This was the closest I found. I followed the recipe and then served with rice and a dollop of sour cream. PERFECT.
Was pretty good, a little sweet but very juicy.
Good but a bit sweet for me, however my guests couldn’t stop raving about this dish and took the recipe with them. I served this as the main dish with the “Balsamic Roasted Red Potatoes” recipe and some fresh strawberry salsa, garlic bread and salad for lunch and it was a HUGE hit! Everyone kept talking about the wonderful arromas coming from the kitchen while just prepping these dishes. Also, my guests kept talking about how it was such a fancy looking dish just for lunch. Next time I’m going to pretend like I slaved for hours to make this. =)
All you could taste was the pepper. It was almost inedible. I wouldn’t make this again. I feel like I must have done something wrong because of all the positive reviews, but I triple checked everything before adding it. I’m a bit obsessive that way.
The sauce was too thick and general kind of gross. I guess I should have anticipated this because I do not like recipes with cooked dairy products in it. Not making again
Delicious! I did change the yoghurt to plain & only 1 cup, used fresh strawberries too. For a spicy tangy taste use chipotle salsa. I went very light on the cinnamon too based on other reviews. Instead of olive oil, I suggest butter (think strawberries foster!) and brown sugar instead of light. A lot of changes but worth the result.
This is very good chicken recipe! I cooked it according to the instructions, and used the “Balsamic Roasted Red Potatoes” recipe as a side dish.
I did not think this was very good. The taste of it was not great.
Substituted plain Greek yogurt for strawberry yogurt, and very expensive strawberry balsamic vinegar for standard balsamic. Marinated chicken overnight. My husband insisted this was the worst meal I’ve prepared in years (30). We did enjoy a good laugh over dinner though…No left overs saved tonight!
I followed the recipe exactly except I let the chicken marinate in the sauce for 24 hours like other reviewers suggested and it came out perfect! My husband LOVED it and didn’t even want to save his other piece for work because he wanted to eat it all in one sitting. Thanks for the recipe, we will definitely make this again soon!