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Strawberry Balsamic Chicken

From ALFN Local Food Club

<p>This is a perfect way to combine some of the seasons first produce. The yogurt marinade with strawberries, balsamic vinegar and spices make the chicken tender, sweet and savory ad reduces to make a terrific sauce.</p>
Source: Maison Terre kitchen (Entered by Sarah Brown)
Serves: 4

2 8 ounce (16 ounces) plain yogurt
8 ounces fresh strawberries from any one of several local growers
1/4 cup balsamic vinegar
1 tbs ground grains of paradise or black peppercorn from Maison Terre
1 tsp ground organic allspice from Maison Terre
1 tsp kosher salt
4 skinless, boneless chicken breasts from Turtle Rock Farms
4 strawberries to garnish
2 tbs Lemon Pomegranate Rice Bran Oil from Maison Terre (may substitute vegetable oil)
1 tsp mined mint or cilantro from Arkansas Natural produce and Willow Spring Market Garden

Step by Step Instructions
  1. 1. Mash the strawberries in a medium bowl. Then, add in the yogurt, 1/4 cup balsamic vinegar, black pepper, allspice and salt. Place chicken breast halves in a shallow dish and cover them with the yogurt marinade. Refrigerate for 24 hours. 2. Heat the rice bran oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Brown the chicken on both sides, about 2 minutes of each side. Then, reduce the heat to medium-low, cover, and cook until chicken until done, about 15 minutes. Remove from heat, and let rest for 3 minutes. 3. While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside. 4. Place the chicken breasts on serving plates. Spoon 2 to 3 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint or cilantro.