Oven-Baked Chicken with Strawberry Balsamic Sauce

Despite having a wisdom tooth removed a few days ago, I had a wonderful weekend. Last night, my boyfriend, his sister, and I went to the movies and saw Fruitvale Station. It's based on a true story about Oscar Grant, a young, African-American man who was killed in Oakland, California by a Fruitvale Valley Rapid Transit officer on New Year's Day of 2009. I highly recommend the film because it vividly portrays the racist attitudes of police officers. It's a pretty sad film, so you may want to bring a few tissues with you if you end up watching it. 

We went to the Laemmle Theatres in North Hollywood. That was our second time going to the North Hollywood location. I can't say enough good words about Laemmle because I love independent and foreign films. A couple weeks ago, we were at the NoHo location and watched Pedro Almodovar's new comedy, I'm So Excited! The entire audience could not stop laughing throughout the film....it was absolutely hilarious. Watching a new Almodovar film is always bittersweet for me...I love the experience of traveling back into Almodovar's world of vibrant color and melodrama; but, once the film ends, I am on the edge of my seat waiting for news of the release of his next film.  

I am feeling much better today and was able to easily jump back into solid foods! I opted for a pretty traditional flavor combination for tonight's dinner...strawberry balsamic. So perfect, right? Balsamic vinegar is probably my favorite condiment and I try to use it in unconventional ways when I cook. I have played around with strawberry balsamic flavors for desserts, but never for a savory dish. I am pleasantly surprised at how delicious the chicken came out :) It was extremely moist. 

I also love how you can taste each of the individual flavors, but none were too overpowering.

This strawberry balsamic sauce and salsa are also great for meat and fish dishes. 

Oven-Baked Chicken with Strawberry Balsamic Sauce

Serves 2

Chicken:

3 boneless chicken breasts, cut in half, lengthwise

Salt, black pepper, chili powder, and garlic powder

Sauce:

1/3 cup strawberries, quartered

1/4 cup fresh basil leaves, packed

3 Tbsp. balsamic vinegar

1 tsp. red wine vinegar

1 Tbsp. olive oil

1 tsp. garlic powder

Dash of red pepper flakes

Black pepper, to taste

Strawberry Salsa:

1/3 cup strawberries, diced

1 Tbsp. fresh basil leaves, chopped

1/4 of a jalapeno, diced finely (optional, but I love heat)

1/4 of the strawberry and balsamic vinegar sauce (refer above)

Crumbled feta cheese (optional)

Balsamic Vinegar Reduction:

1 cup balsamic vinegar

1 Tbsp. red wine vinegar

1. In a blender or food processor, pulse ingredients for the sauce until smooth. 

2. Season both sides of chicken breasts with salt, black pepper, chili powder, and garlic powder. Place chicken breasts in a deep oven-baking dish. 

3. Coat chicken breasts with about 3/4 of the strawberry sauce. You want to leave about 1/4 of the strawberry sauce for the strawberry salsa (see step 5). I put the marinated chicken breasts in the refrigerator for about half an hour so that the sauce could soak in. You can eliminate this step if you'd like. I don't think it makes too much of a difference in the end product.

4. Preheat oven to 450 degrees Fahrenheit. Use aluminum foil to cover the baking dish with chicken breasts. Bake for approximately 45 minutes.

5. Meanwhile, combine the ingredients for the strawberry salsa. Set aside.

6. In a saucepan, boil balsamic vinegar and red wine vinegar. Once boiled, bring to a simmer on low for approximately 10-15 minutes until the mixture is reduced to about 1/2 cup and has the consistency of a syrup. Leave the lid off the saucepan while reducing the balsamic vinegar.

7. Once chicken breasts are fully cooked, plate them and top them with the strawberry salsa mixture. As a garnish, top with feta cheese crumbles. I used Bulgarian feta cheese, but any type is great (LOVE feta!). Using a spoon, lightly drizzle the reduced balsamic vinegar over the chicken breasts and salsa mixture. 

By the way, I had some extra strawberry sauce that I used as a topping for my ice cream :) 

Anything Goes Quinoa Salad with Basil Vinaigrette Dressing

Anything Goes Quinoa Salad with Basil Vinaigrette Dressing

For the last year or so, I have been convincing myself to start a food blog. But, being in law school does not lend itself too many opportunities for fun times (or, for that matter, free time). I needed an outlet, though. I figured that since I am currently on summer vacation, there is no better time than now to launch this blog and share my kitchen with other food lovers. I am so excited to start this new adventure and cannot wait to learn new things about cooking and creating. 

For my first entry, I wanted to start off with a simple quinoa salad. This salad is so filling and perfect for anyone because you can substitute any of the ingredients for others of your choice. For the dressing, I tried to write down exact measurements for anyone who is more comfortable using them, but when it comes to cooking, I almost always eyeball my ingredients. I learned the importance of this from my mom, who only turns to measurements when baking. I love relying on my taste buds to tell me when I need to add a bit more vinegar, or cut out the salty flavor of a dish. I also often ask my mom or boyfriend to taste my food and tell me when a flavor is missing....it's a great way to share the cooking process with loved ones! I urge anyone reading this blog to not put so much weight in the measurements of a particular dish, but to learn through experience when an ingredient is lacking or which ingredients compliment each other best. This way, each dish is customized to your liking. 

I love the shape of red bell peppers!

                             

This was my first time using Trader Joe's white quinoa...it was perfect! 

Anything Goes Quinoa Salad with Basil Vinaigrette Dressing

Serves 6

1 cup quinoa

1 16 oz. package frozen corn (or, 15 oz. canned corn)

1 15 oz. can garbanzo beans, drained and rinsed

1 12 oz. package frozen edamame 

1/2 cup cherry tomatoes, halved

1 red bell pepper, diced

3 scallions, chopped

1 carrot, shredded

1/2 cup basil leave, packed

3 garlic cloves, mashed into a paste

1 cup olive oil

1/3 cup lemon juice (or, about 1 and a half lemons) 

1 Tbsp. honey

4 Tbsp. apple cider vinegar

1 tsp. Dijon mustard

Salt, black pepper, red pepper flakes, and chili pepper to taste (I love spicy foods ;-))

1. Cook quinoa according to package instructions. I added 2 cups of water to the 1 cup of quinoa, and boiled it. After the water finished boiling, I covered the lid of the saucepan and
allowed for the quinoa to simmer about 12-15 minutes. After cooking, drain the water. 

2. Cook edamame according to package instructions. I added about 4 cups of water and a dash of salt to a saucepan and allowed the water to boil. After the water finished boiling, add the edamame and cook for about 5 minutes until tender. 

3. Combine cooked quinoa, edamame, corn, tomatoes, bell pepper, scallions, carrot, and garbanzo beans in bowl. 

A mortar and pestle is one of my favorite kitchen tools. 

4. For the dressing, I opted not to use a food processor (I hate washing that machine!). But, if you like your dressing more smooth, a food processor or blender would be great for this vinaigrette. Combine basil leave, garlic, apple cider vinegar, lemon juice, and honey. Slowly whisk in the olive oil. Add salt, black pepper, red pepper flakes, and chili pepper to taste. 

5. Coat dressing with quinoa mixture completely. Let the salad refrigerate for about 10-15 minutes so that the yummy goodness seeps through the entire salad. 

My whisk is my magic wand...

I simply julienned my basil because I love seeing little bursts of green in my dressing.

Delicious flavors! 

This salad is great for leftovers!