Strawberry Balsamic Sauce
Blended fresh strawberries and balsamic vinegar make one sauce, three recipes!
Servings 4 1/3 cup/serving
- 2 cups (10 oz) stemmed strawberries
- 2 Tbsp. Original Balsamic Vinegar of Modena
Blend strawberries and vinegar in a blender or food processor until very smooth. Keep refrigerated up to 4 days.
Use chilled for mocktail and sundae, or room temperature for chicken.
Brush four 6-oz. chicken breasts with olive oil. Season with ground cumin, coriander, salt and pepper. Grill (or pan-fry) until 165F in center. Let stand 5 minutes. Slice and place on bed of fresh baby spinach. Drizzle with 2-3 tablespoons room temp Strawberry-Balsamic Sauce. Garnish with pinch of crushed cumin and coriander seeds. Pass additional sauce at table.