balsamic strawberry chicken w. roasted rosemary baby dutch yellow potatoes

I apologize for the short hiatus, but Nate and I have been in the midst of moving from Austin back to Atlanta.  We'll miss you, Austin, but it's time to go home.  Not only were we moving halfway across the country, we also decided to take a trip up the east coast to visit family and friends along the way who we haven't seen in some time.  So, I probably won't be cooking until I get back to Atlanta and get settled.  I actually cooked these next few recipes in Austin right before I had to pack away all of my pots and pans...

Balsamic Strawberry Chicken

Ingredients

• 3 skinless, boneless chicken breast halves
• 2 tablespoons white wine
• 1 tablespoon crushed dried rosemary
• 1 tablespoon vegetable oil
• 1/2 cup chopped fresh strawberries
• 1/2 cup strawberry greek yogurt (Chobani)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• salt and ground black pepper to taste
• 1 cup baby spinach
• Gia Russa balsamic glaze
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• Directions
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• Place the chicken breasts into a shallow bowl, and drizzle with white wine; sprinkle with rosemary. Refrigerate for at least 1 hour.
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• Heat the vegetable oil in a skillet over medium-high heat, and remove the chicken from the marinade, shaking off excess marinade. Retain the marinade. Place the chicken breasts into the hot oil, and brown on both sides, about 5 minutes per side. Set the chicken breasts aside.
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• Place the strawberries and strawberry yogurt in a blender, and pulse several times to puree. Pour the strawberry mixture into the skillet and stir in the marinade, cinnamon, nutmeg, and lemon juice. Bring to a boil, scraping up and dissolving any brown flavor bits from the bottom of the skillet. Lay the chicken breasts into the strawberry sauce, cover, and simmer over medium-low heat until the chicken is no longer pink inside, about 20 minutes. Stir occasionally while simmering.

Not going to lie...the sauce looks like the pink goo from Ghostbusters

Once finished, plate over the spinach and then drizzle the balsamic glaze over the chicken.  I could honestly put this glaze on anything and everything.  It is THAT delicious.

Roasted Rosemary Baby Dutch Yellow Potatoes

Ingredients

1 bag baby dutch yellow potatoes (about 1.5lbs)

2 tablespoons dried rosemary (or to taste)

2 tablespoons extra virgin olive oil

salt to taste

Directions

Preheat oven to 425 degrees.

Wash and dry the potatoes and then cut them into halves.  In a large bowl add the olive oil, rosemary, and potatoes.  Mix them all together until potatoes look coated with olive oil and then place them on a non-stick sheet pan.  Spinkle salt over the potatoes and place in the oven.

Roast for about 30 minutes or until they look brown and crispy. These are beyond easy!