1- Preheat oven to 400°F (about 200°C). While it’s heating, prepare your ingredients by splitting your balsamic vinegar into three 1/2 cup portions.

2- Place your chicken breasts and 1/2 cup of the balsamic vinegar in a ziplock bag. Seal it and give it a gentle shake to coat the chicken. Pop it in the refrigerator for at least 5 minutes, or if you have time, up to 5 hours. This quick marinade really helps infuse the chicken with flavor!

3- When you’re ready to cook, remove the chicken from the bag (discard the used marinade) and place it in a baking dish. Pour another 1/2 cup of balsamic vinegar over the chicken. Sprinkle generously with salt and pepper on both sides.

4- Bake for 30 minutes, or until the chicken is cooked through and no longer pink inside. I like to use a meat thermometer to make sure it reaches 165°F in the thickest part no one wants undercooked chicken!

5- While the chicken is baking, take that last 1/2 cup of balsamic vinegar and bring it to a boil in a small saucepan over medium-high heat.

6- Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes, or until it has reduced by half. Your kitchen will smell amazing! Remove from heat and set aside.

7- In a small bowl, stir together your chopped strawberries, mozzarella, and basil to create that wonderful caprese topping.

8- When the chicken is ready, carefully transfer the pieces to serving dishes. Spoon the strawberry caprese topping over each chicken breast.

9- Finish by drizzling that gorgeous reduced balsamic vinegar over everything. If you want to make it extra fancy, you can add the strawberry caprese mixture to the chicken in the baking dish during the last 5 minutes of baking for a melted cheese effect!