(serves 6)


3 heaping cups fresh strawberries, quartered

1 tablespoon white balsamic vinegar

1/4 cup organic strawberry preserves or jam

1 tablespoon olive oil

1 teaspoon cornstarch (diluted in 1-2 tbs water)

6 medium deboned and skinned chicken breasts (about 1,5kg)

freshly ground black pepper

fresh basil sprigs (optional)


Preheat oven to 200’C. In a large oven-proof baking dish, combine the strawberries, vinegar,  jam and olive oil. Sprinkle salt and pepper to taste and place in the oven, uncovered. Bake for 15 to 20 minutes or until the berries are soft and the whole lot is bubbling and scorching. Remove from the oven and immediately stir in the cornstarch until it is totally incorporated and the berry mixture has thickened. Cover and set aside.

Grill chicken on a charcoal grill until the meat is done and the juices run clear. Plate and top with the melted strawberries. Garnish with freshly ground black pepper and fresh basil sprigs. *LushZone*

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