¼cupbasil leavesstacked, rolled and sliced into slivers
1cupdiced strawberries
2teaspoonsbalsamic glaze
1Tablespoonolive oildivided
¼cupcrumbled feta cheeseor goat cheese
1poundchicken cutlets
Salt and pepper to taste
½teaspoonsweet paprika
Instructions
Stir diced strawberries, chopped basil, balsamic glaze, 1 teaspoon of olive oil, and crumbled cheese together in a bowl. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, and paprika.
Place cutlets in a single layer in the skillet, working in batches if necessary.
Cook chicken for 3-4 minutes without disturbing. Flip to the other side and cook for 3-4 minutes more or until cooked through and internal temperature reaches 165 °F. Cooking time will vary depending upon the thickness of the chicken.
Remove chicken to serving plate and spoon strawberry mixture on top.
Video
Notes
You'll find more expert tips and step-by-step pictures above!StorageScrape off the strawberry topping and store the leftover chicken in an airtight container for 3-5 days. The topping is best the day it's made. Make fresh for leftovers or use the chicken in another way.Reheat chicken on low in the microwave or in the skillet until heated.