Strawberry Bruschetta Chicken is an elegant recipe that’s perfect for special dinners. A mixture of strawberries, feta cheese, basil, and balsamic vinegar is served over chicken that cooks in minutes on the stove-top for a quick, healthy and very beautiful dinner!
I’m thrilled to be partnering with my Sunday Supper friends and Florida Strawberry to share an amazing collection of recipes featuring none other than one of my very favorite fruits…strawberries!
Don’t get me wrong, I love all types of fruit. But, this Florida gal has a special love for my rosy friends. And, when the season comes around, December through April of each year, they are consumed almost daily at our house.
We add them to salads, oatmeal, pudding, and smoothies. For a bit of an indulgence, we melt a couple of squares of dark chocolate and dip them for a mini fondue-like experience. When it’s time to show-off, we make Cheesecake Stuffed Strawberries.
These choices are all consumed guilt-free….because strawberries are HEALTHY! Did you know 8 medium strawberries equal your daily requirement of vitamin C? Check out 10 Good Reasons to Eat Strawberries!
How to Make Strawberry Bruschetta Chicken
However, I can honestly say that I never thought to incorporate strawberries into a dinner entree like this strawberry chicken recipe. Until now. It’s an easy and healthy way to add a burst of sweetness to your meal.
The star of the show is, of course, strawberry bruschetta. Its preparation is as simple as dicing strawberries and mixing them with balsamic vinegar, olive oil, crumbled feta cheese, and fresh basil. Yum!
Strawberry bruschetta can be served on grilled bread or with crackers. Heck, I eat it by the spoonful!
But, sticking to business, it’s also the perfect topping for chicken cutlets.
To prepare the base, simply season the chicken cutlets with salt, pepper, and paprika and then cook them for a few minutes on each side in a skillet coated with olive oil. It’s my favorite way to quickly cook chicken!
I plated everything on top of a bed of baby spinach leaves. The result? A complete and very strawberry-licious meal!
This post is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
A special thanks to Florida Strawberry Growers Association, Epicurean Hotel, Elevage Restaurant, Edge, Cask Social Kitchen, Ava, Edge Rooftop Bar at Epicurean and Bern’s Harry Waugh Dessert Room for making this event possible.
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Strawberry Bruschetta Chicken Recipe
Ingredients
Strawberry Bruschetta
- 1 cup Florida strawberries diced
- 2 teaspoons balsamic vinegar
- 1 teaspoon olive oil
- 1/4 cup basil leaves stacked, rolled and sliced into slivers
- 1/4 cup crumbled feta cheese
Chicken
- 1 pound chicken cutlets
- Olive Oil
- Salt and pepper to taste
- 1/2 teaspoon paprika
Instructions
- To prepare bruschetta, add ingredients to a bowl and gently mix to combine. Set aside.
- Lightly coat frying pan with olive oil and heat over medium-high heat.
- Season chicken cutlets with salt and pepper and sprinkle with paprika.
- Place cutlets in a single layer in the pan, working in batches if necessary.
- Cook cutlets for about 3-4 minutes, flip to the other side and cook for 3-4 minutes more. Cooking time depends upon the thickness of the chicken.
- Serve topped with Strawberry Bruschetta.
Nutrition
For more strawberry recipes visit StrawberrySue or follow Strawberry Sue on YouTube and Twitter. Florida Strawberry can be found on Facebook, Twitter, Instagram and Pinterest.
Nichole
I just ove the addition of feta to this salsa!
Hezzi-D
This looks fresh, healthy, and delicious!
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What a stunning presentation! #getinmybelly
Renee
What a way to brighten up chicken and make a feast for the eyes and the tummy!
Justine
I was a little on the fence about the strawberry bruschetta, but this was AMAZING. Looking forward to making it again!
Christina
What an incredible recipe! The flavors are insane! I’ll be making this over and over