• 3 Tbsp J. Olive Co. Strawberry balsamic
  • 20 medium strawberries (unhulled)
  • 4 5-oz. boneless, skinless chicken breast cutlets
  • J. Olive Co. Basil olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh basil


  1. In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.
  2. Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.
  3. Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side. Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.

Recipe modified and image courtesy of Fine Cooking